LOT 2'S PECORINO FRIED BREAD WITH BROCCOLI
Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and serves it heaped on olive oil-fried bread showered with pecorino. The oily crunch of the bread, the saltiness of the cheese and the sweetness of the broccoli combine into something that, had it not been for my sense of propriety, would have had me licking the plate. I made a few minor edits while testing the recipe, taking down the olive oil by just a bit and streamlining the method. The result is a wonderful melding of simple ingredients and techniques that is easy to replicate at home, whenever the craving strikes.
Provided by Melissa Clark
Categories quick, appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. If using regular broccoli, cut into 2-inch pieces. Trim broccoli di ciccio or broccolette but leave whole. Blanch broccoli until bright green and just tender, about 1 minute. Transfer to ice water to cool. Let drain and squeeze out extra moisture. Roughly chop broccoli into bite-size pieces.
- Mince 3 garlic cloves and halve the remaining one.
- Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high until hot but not smoking. Fry 2 pieces of bread until golden brown, about 2 minutes per side. Set bread aside. Repeat with 2 more tablespoons olive oil and remaining bread.
- Add remaining tablespoon oil to skillet. Add minced garlic, the anchovies and chile flakes, and cook for about 30 seconds or until fragrant. Add broccoli and heat until warmed through, 1 to 2 minutes. Turn off heat and stir in lemon juice and zest and a pinch of salt, or to taste.
- Rub fried bread with garlic clove halves and sprinkle with some of the cheese. Place broccoli on top of bread and garnish with more cheese.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 624 milligrams, Sugar 3 grams, TransFat 0 grams
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Maku Trevo
[email protected]I've made this dish several times and it's always a crowd-pleaser. The fried bread is always crispy and the broccoli is always cooked perfectly. I highly recommend this recipe!
Sita Ram
[email protected]This recipe was just okay. The fried bread was a bit too greasy for my taste, and the broccoli was a bit bland.
Ed Hu
[email protected]I'm not sure what went wrong, but my fried bread was soggy and the broccoli was overcooked. I followed the recipe exactly, so I'm not sure what happened.
Andyeevee Coonishish
[email protected]This was a great recipe! The fried bread was crispy and the broccoli was cooked perfectly. I would definitely recommend this recipe to others.
Brenda Bernard
[email protected]I made this dish last night and it was a hit! My family loved the crispy fried bread and the tender broccoli. I will definitely be making this again.
M R Parvacs
[email protected]This dish was absolutely delicious! The pecorino cheese added a wonderful flavor to the fried bread, and the broccoli was cooked perfectly. I will definitely be making this again.