There’s one thing undeniably charming a couple of dish that embraces imperfection—when mates can collect across the kitchen, a glass of wine in hand, and the meals feels vibrant, alive, and just a bit wild. That’s the spirit behind Chef Scott Clark’s charred broccolini. This recipe, pulled from his new cookbook Coastal: 130 Recipes from a California Highway Journey, embodies the surprise of the unconventional.
I’m impressed by Chef Clark’s means of turning these sudden substances right into a spectacular dish. This broccolini is way the identical. “Let the perimeters crisp, the florets char,” he notes, “and should you spot a couple of beginning to flower, all the higher.” This dish is a celebration of texture and style, and don’t overlook the anchovy-garlic oil—it’s the magic contact.
Clark shared his “guidelines of the street,” IE: chef tricks to stage up your culinary recreation, right here. Scroll on to get the recipe for his Charred Broccolini with Melted Anchovy and Garlic.
- Pan spray, if wanted
- 1 1/2 cups [180 g] hazelnuts
- 7 tablespoons [105 ml] extra-virgin olive oil
- 8 anchovy fillets
- 6 garlic cloves, reduce into paper-thin slices
- 2 teaspoons purple pepper flakes, plus extra if wanted
- 10 cranks grains of paradise, plus extra as wanted
- 2 tablespoons avocado oil
- 2 kilos [910 g] broccolini, flowering if potential, woody ends trimmed and stalks left complete
- Kosher salt
- 1 lemon, ideally Meyer
- 4 ounces [115 g] pecorino romano cheese
- Preheat the oven to 350°F [180°C]. Line a sheet pan with a silicone mat or parchment paper; if utilizing parchment, flippantly coat it with pan spray. Unfold the hazelnuts on the ready sheet pan and roast them till glistening, about 12 minutes. Allow them to cool, then coarsely chop them.
- In a small pan over medium-low warmth, warmth 5 tablespoons [75 ml] of the olive oil for 3 to 4 minutes. Add the anchovies and prepare dinner them, stirring and breaking them up with a wood spoon, till they’re aromatic, 1 to 2 minutes. Add the garlic and prepare dinner it till it’s tender however not browned, 4 to five minutes. Kill the warmth, then add the purple pepper flakes and grains of paradise.
- Get a cast-iron pan ripping scorching over excessive warmth. Add 1 tablespoon of the avocado oil, 1 tablespoon of the olive oil, after which half of the broccolini. Cook dinner, turning it often, till charred on all sides, 3 to 4 minutes. Season it with a pinch of salt, then put it in a serving bowl and repeat with the remaining avocado oil, olive oil, and broccolini.
- Add the hazelnuts to the broccolini, then costume it instantly, beginning with half of the anchovy-garlic oil and tasting as you go till you hit the quantity for you. Zest the lemon onto the broccolini, then reduce the lemon in half and squeeze one-half over the broccolini. Toss and season it with extra purple pepper flakes, should you like, and extra grains of paradise. Grate the pecorino romano excessive, smothering the broccolini in cheese, and serve it straight away.
Notes
Serve this instantly, whereas the pecorino romano remains to be melty. You seemingly gained’t use all of the anchovy-garlic oil, however the remaining will preserve, within the fridge in an hermetic container, for as much as 1 week. Use it to fry Brussels Sprout Latkes, prepare dinner eggs, high steak, or brush on shrimp. It’s liquid gold.
