Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles

Six Seasons: A New Way with Vegetables

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Servings servings

Calories

Ingredients

1½ pounds broccoli , stems trimmed and peeled, cut into long florets
1 lemon , halved, and one of the halves cut into 4 wedges
Dried chile flakes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
A nice chunk of aged Pecorino Romano , for grating
2 tablespoons dried breadcrumbs
Tonnato (optional)

WINE PAIRING

Fiction

Instructions

HEAT the broiler.
SPREAD all the broccoli on a rimmed baking sheet and broil—with no oil—until it is slightly softened and nicely charred on most surfaces, turning once, 5 to 7 minutes. You can also do this on a grill, but you’ll need a grill basket.
PILE the broccoli into a bowl and squeeze the half lemon all over it.
SEASON with ½ teaspoon chile flakes and generous amounts of salt and black pepper.
ADD ¼ cup olive oil and toss.
TASTE and adjust the seasoning until it’s delicious.
ARRANGE the broccoli on a serving platter, grate a nice shower of pecorino over the top, sprinkle on the breadcrumbs, if using, and serve with the lemon wedges. Set out the tonnato as a dip.

Notes

Keyword Broccoli, Charred, Chiles, lemon, Pecorino, veggies

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Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants, he managed the trailblazing Four Season Farm in coastal Maine. In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak. Get your copy of Six Seasons here!