Wood-Grilled Broccoli with Garlic Chips
This recipe calls for broccoli di ciccio , which is an Italian small to mid-sized broccoli variety, but it also works with other types of broccoli. Garlic Chips Thinly slice the peeled garlic carefully with a sharp knife or a mandolin (it’s very important that the garlic is sliced the same thickness). Soak the sliced g…
Drain the garlic and pat dry on paper towels. Put the garlic into a small sauce pan with the frying oil and slowly bring up to a simmer from cold. Strain the garlic from the oil just as it begins to brown.
Tip 2: Garlic can be bitter if it is fried too dark, be sure you strain it from the oil right as it begins to brown to stop the cookery process. The broccoli will cook best over a medium-high heat.
Toss the Broccoli Di Ciccio in a medium mixing bowl with sea salt, and mist it with just enough olive oil to coat. Transfer the broccoli to a perforated wok and cook over high heat till browned but still crunchy (You may want to cook the broccoli in 2 batches) Toss the broccoli in garum vinaigrette.
Place the grilled and dressed broccoli on a serving platter. Special equipment Perforated Wok – 12-14” (available at Williams- Sonoma) Wood or charcoal fired grill Notes Tried this recipe?
- Who: Wood Grilled Broccoli Di
- Figures: 1 pound
