Recipe courtesy of Adam Sobel
Nana's Lemon Broccoli with Toasted Pine Nuts and Roasted Garlic
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 149
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 2
- Sodium
- 547
- Total: 1 hr 10 min
- Active: 35 min
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.