A wonderful side dish that goes well with almost everything (except pasta, soups and the rest). Cooking/blanching for 2’ ensures a nice crunchiness of the broccoli as well retaining its original flavour.

The second layer of flavour is achieved with the chillies and garlic but don’t think that the charring does not play a role in the completion of the dish’s flavour.

Can be served both warm and cold.

Broccoli with Chillies

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Broccoli with Chillies

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time2 hours hrs 25 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: Food Recipes, Pleasures, Veggies

Servings: 6 People

Ingredients

• 750g Broccoli , big stem removed and cut in medium florets
• 3 Red Chilli Peppers , core removed and sliced diagonally
• 3 cloves Garlic , émincé (halved lengthwise and then finely sliced)
• 6 tbsp EVOO , extra virgin olive oil
• 2 tbsp raw almonds , shaved and toasted
• 1½ tsp coarse Sea Salt
• 1 tsp freshly cracked Black Pepper

Instructions

• Place a large pot filled with water on high heat. When it comes to a boil add the broccoli to be fully submerged, cover with the pots’ lid and cook/blanch for 2’. Remove the broccoli to a bowl filled with water and ice in order to stop the cooking and retain their vivid green color. Then place the broccoli in a large flat colander and allow to fully dry.
• In the meantime, we cook the chillies and the garlic by placing a medium sauté pan on low/medium heat. Add 3 tbsp of the oil and once heated, about a minute and a half, drop in the chillies and the garlic. Cook for about 4-5’ and until the garlic is slightly browned, being careful not to burn them. Remove from the pan to a bowl to ensure that cooking has stopped. Keep aside.
• Once the broccoli has fully dried, we add it to a large bowl, drizzle the remaining 3 tbsp of oil and season with the salt and pepper while tossing to get well coated with the oil and the seasoning.
• We place a gridle pan on high heat and add the broccoli in 2 batches turning once to get charred on both sides. Remove from the pan and place in the previously used large bowl. Pour all-over the oil with the chillies and the garlic and toss well.
• Place in a serving dish and sort of garnish with the toasted almonds.