Name: Nana's Lemon Broccoli with Toasted Pine Nuts and Roasted Garlic
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 1 head garlic; Kosher salt and freshly ground black pepper; Extra-virgin olive oil, for drizzling; 2 heads broccoli, trimmed florets and sliced stems; 3 fillets anchovy, minced; 1 teaspoon chile flakes; 3 tablespoons toasted pine nuts; Zest and juice from 1 lemon; 2 cups crumbled taralli

Directions

Start by making the roasted garlic. Preheat the oven to 350 degrees F.
Trim the top the head of garlic and sprinkle with salt; drizzle with some olive oil. Wrap in aluminum foil and roast for 30 minutes.
Remove the garlic from the oven and let cool. Squeeze out the roasted garlic cloves from the skin into a small bowl.
Bring a large pot of water to a boil. Heavily salt the water. Blanch the broccoli for 3 minutes, then shock in ice water. Drain from the ice water and dry on a paper towel, then reserve.
Heat a large sauté pan over medium-high heat. Add a nice splash of olive oil and let get hot, then add the broccoli. Cook, stirring frequently, 2 to 3 minutes. Add another big splash of olive oil, along with the anchovy, roasted garlic and chile flakes. Cook for another couple of minutes to marry the flavors, mixing often.
In a small bowl, whisk together the pine nuts, lemon zest, lemon juice and 1/4 cup olive oil. Season lightly with salt and pepper.
Serve the broccoli in a large serving bowl with the vinaigrette drizzled all over and topped with the crumbled taralli.

Nana's Lemon Broccoli with Toasted Pine Nuts and Roasted Garlic

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