broccoli with chilli and garlic

original recipe from "the cookbook" by ottolenghi, slightly changed



for 2-4 people

500 gr of broccoli

4 garlic cloves, cut in thin slices

2 chillies, cut in thin slices

100 ml of olive oil

a handful of almonds, roasted and

cut in slices

an organic lemon, cut in thin slices

salt & pepper





divide the broccoli in roses and cut the stem in pieces. cook water in a large pan. the pan should be large enough to fit all the broccoli. blanch the broccoli for only 2 minutes. take them out with a skimmer and put them in a pan of cold water. the cooking process should be stopped immediately. let the broccoli drip off and dry completely. it's important that the broccoli is no longer wet. add the broccoli with 50 ml of olive oil and mix generously with salt and pepper in a bowl. heat a grill pan on the highest temperature of your stove for about 5 minutes until it is really hot. add the broccoli in small portions and let them grill. turn them so they receive grill marks on every side. transfer them to a heat-proved bowl and go ahead with your next portion. while the broccoli is cooking, heat the rest of the olive oil, the garlic, and the chilli in a small pan and leave it by a middle temperature until the garlic is soft pour the oil, the garlic, and the chilli over the broccoli and mix it well. serve it warm or by room temperature and garnish with lemon and almonds.

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