From-Food52
This recipe was entered in the contest for Your Best Broccoli/Broccoli Rabe Dish.
Amanda
& Merrill's Testing Notes:
This recipe was a runner-up in last
year's broccoli contest and we think it deserves a spot in the second cookbook.
Here are our notes from last year: Arielleclementine's recipe is both easy
enough to make every night and unusual enough to save for special occasions.
The smoked paprika and garlic-infused oil contribute an earthy, peppery bite;
when combined with the mellow acid of the sherry vinegar, it makes for a musky,
balanced vinaigrette that complements the broccoli's natural sweetness,
enhanced by roasting. And in our opinion, Marcona almonds, buttery and rich,
are a great addition to pretty much anything. - A&M
You can add my name to the legions of fans of Ina Garten's
roasted broccoli - it was a revelation for me! This is my spin on that dish. -
arielleclementine
Serves
two1 head of broccoli, cut into florets
extra virgin olive oil, for drizzling kosher salt, for sprinkling
1/4 cup extra virgin olive oil
1 teaspoon smoked sweet paprika
1 garlic clove, minced
1 1/2 tablespoon sherry vinegar
1 pinch kosher salt
1/4 cup marcona almonds
- Preheat the oven to 425
degrees. Toss the broccoli florets on a baking sheet with a drizzle of
olive oil and a hefty sprinkling of kosher salt. Roast for 20 minutes.
- While the broccoli is roasting,
prepare the vinaigrette. Heat 1/4 cup of olive oil in a small skillet over
medium heat until quite warm (about 2 minutes). Stir in the minced garlic
and the smoked paprika and remove the pan from the heat. Let stand 10
minutes.
- Put the sherry vinegar and a
pinch of salt in a small bowl. Slowly whisk in the paprika oil. Try to
leave most of the solids (paprika and garlic) in the skillet, if possible.
- After 20 minutes, remove the broccoli from the oven and toss the marcona almonds on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.
0 comments:
Post a Comment