Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles

Print Recipe
Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles
Servings
servings
Servings
servings
Ingredients
pounds broccoli, stems trimmed and peeled, cut into long florets
1 lemon, halved, and one of the halves cut into 4 wedges
Extra-virgin olive oil
2 tablespoons dried breadcrumbs
Tonnato (optional)
WINE PAIRING
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.
Ingredients
pounds broccoli, stems trimmed and peeled, cut into long florets
1 lemon, halved, and one of the halves cut into 4 wedges
Extra-virgin olive oil
2 tablespoons dried breadcrumbs
Tonnato (optional)
WINE PAIRING
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.

Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.

Leave a Reply