Spicy Charred Broccolini with Ricotta Salata, Garlic, and Lemon
This past summer, I spent a month or so at my family’s place on the East Coast and got to soak in all the good high summer has to offer. We grilled as much as we could, broccoli being a favorite of my Momma’s and mine, and it became a weekly (if not bi-weekly) go-to with large chunks of fresh lemon thrown in and topped with chunky salt. It’s magical. But with the air turning cold and grill weather sparse, I wanted to try something else that would give the same feel for these cooler months.
This recipe is fairly malleable. The broccoli could be subbed for cauliflower or another hearty vegetable, even beets could work here. The preserved lemon is essential. If you can’t find it, or don’t have any on hand and you’re in a pinch, try lemon zest. And for the hot peppers, I have actually been wanting to use red chilis and haven’t been able to find them anywhere! Serranos are my go-tos, so that’s what I’ve used here. Ricotta salata could be subbed with feta or cotija, dried aleppo with crushed red pepper flake. Feel free to improvise, but I recommend making this once as is so you can understand the balance of flavors first. After that, the brush is yours!
Spicy Charred Broccolini with Ricotta Salata, Garlic, and Lemon
2 bunches broccolini, washed and stems trimmed
5-7 whole cloves garlic, peeled
1 serrano pepper, sliced thin
1 shallot, sliced very thin
1-2” chunk preserved lemon rind, sliced thin
ricotta salata
aleppo pepper
salt and pepper to season
extra virgin olive oil
Honey Lemon Syrup
1/2-1 tbs honey
juice 1 lemon
Instructions
Preheat oven to 425. Toss the broccolini and whole garlic cloves in olive oil, about 2 tbs. Season generously with salt and pepper and bake on a parchment lined baking sheet for about 20 minutes, flipping halfway through. Roast until charred and crispy, but not burning. While it’s roasting, make the honey lemon dressing. Mix together 1/2 tbs of honey with juice of half a lemon. Taste to your liking. It should be pretty sweet but have a tang to it. If it’s too tart, add more honey. Too sweet and thick, add more lemon.
Once the brocolini is done and cool enough to handle (should still be hot!) transfer to a serving platter or plate. Top broccolini with sliced shallot and serano, and then preserved lemon slices. Pour dressing and top with chunks of ricotta salata. Finish with aleppo pepper and chunky salt.