Broccoli With Spicy Gremolata
From trigger 15 years ago
- 15 minutes to make
- Serves 24
Traditional gremolata (garlic, parsley, and lemon zest) is given a spicy twist with the addition of crushed red pepper flakes. From Fine Cooking Magazine Serves twenty-four.
Ingredients
- 1 cup chopped fresh flat-leaf parsley shopping list
- 1/2 cup extra-virgin olive oil shopping list
- 1/2 cup fresh lemon juice shopping list
- 3 Tbs. finely grated lemon zest shopping list
- 1 Tbs. minced garlic shopping list
- 1 tsp. crushed red pepper flakes; more to taste shopping list
- kosher salt and freshly ground black pepper shopping list
- 6 lb. fresh broccoli, trimmed and cut into 1/2-inch florets shopping list
How to make it
- In a large bowl, combine the parsley, olive oil, lemon juice, zest, garlic, pepper flakes, 1/2 tsp. salt, and a few grinds of pepper.
- Bring a large pot of well-salted water to a boil over high heat. Add half of the broccoli and cook until crisp-tender, about 2 minutes.
- With a slotted spoon or strainer, transfer the broccoli to a colander, rinse with cold water to stop the cooking, and drain again.
- Repeat with the remaining broccoli. Add the broccoli to the gremolata and toss to combine.
- Season to taste with salt and pepper and transfer to a serving bowl.
- Make Ahead Tips:
- You can prep the gremolata ingredients and cook the broccoli up to 3 hours ahead.
- Do not mix the gremolata or combine it with the broccoli until just before serving, as the lemon juice will eventually cause the broccoli and parsley to turn a dull green.
- From Fine Cooking Magazine
The Rating
Reviewed by 5 people-
Why do you torture me so, michael? I want to try ALL of your recipes.. no fair! Thanks so much and yet another five for you, my friend.
Lorraine
lacrenshaw
in Horsham loved it
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Bring it on!!!!!!!! i love it yummy
THIS BABY IS SAVED
five
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Great spices for that broccoli, love the parsely in this too! Added to the "Crazy about greens" and "organic gardening"
juels
in Clayton loved it
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