Broccoli Romanesco with Chili Oil Recipe

Photographed by Holly Stewart

Ingredients

• 1⁄3 cup extra-virgin olive oil
• 1 head broccoli Romanesco (about 2 lbs.), cut into small (2-inch) florets
• 2 tbsp. chopped garlic (7 to 8 cloves)
• 1⁄2 tsp. hot chili flakes
• 1⁄4 tsp. salt
• 1⁄8 tsp. pepper
• 2 tbsp. red wine vinegar

Directions

1. In a 12-inch sauté pan or wok, heat oil over medium-high heat. Add florets and cook, stirring occasionally, until nicely browned and barely tender when pierced with a small knife, 12 to 15 minutes. (Reduce heat if florets brown too fast.)

2. Reduce heat to low. Add chopped garlic, chili flakes, salt and pepper, and cook until garlic smells cooked, and broccoli is tender but not mushy, 1 to 2 more minutes. Add vinegar and toss until vinegar evaporates, about 1 more minute. Serves 6.

-Recipe from Osteria Mozza.

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