Ingredients

The following ingredients have 4 Servings
  • 2 heads of broccoli (broken into florets, or 3/4 to 1 pound (340 to 455 g) broccolini, ends trimmed)
  • 3 to 4 tablespoons good, fruity olive oil
  • 1 green chile (minced, or 1 teaspoon dried red chile flakes)
  • 1 garlic clove (peeled and thinly sliced)
  • Coarse sea salt and freshly ground black pepper

Instruction

  • Throw the florets or broccolini into a large pan of rapidly boiling, salted water and blanch for 2 minutes. Immediately drain in a colander and refresh with cold water to arrest the cooking process and retain the color. Drain well.
  • Heat up the grill. Dry the florets with paper towels, then put them in a bowl. Pour over 2 tablespoons olive oil and toss with your hands to coat the florets. Sprinkle with the chile.
  • When the grill is really hot, lay the vegetables on it, leaving room in between them to grasp them with tongs. Cook until they have scorch marks, then turn them and repeat. Spear the grilled broccoli with a skewer to check when they are tender. Remove from the heat.
  • Meanwhile, heat another 1 or 2 tablespoons olive oil very slowly in a small pan with the garlic and remove from the heat the moment it is hot. Place the grilled broccoli in a serving bowl, pour the warm garlicky oil over the top, and season with salt and pepper.