2 hours ago
Tuesday, July 9, 2013
I don't get to Brooklyn often, but when I do, I make it worth my while.
This very cool place called Lot 2 in Park Slope is the real deal.
Everything prepared is in season, local and fabulous.
You can actually taste the seasons.
Their most popular appetizer is the fried bread w/ Broccoli di Ciccio and Pecorino, using heirloom broccolette.
Yeah, good luck to me finding heirloom broccolette in my neck of the woods.
Maybe next year we will grow it in the MCG.
Well, to my delight, the New York Times was also obsessed with this recipe, so they published it!
It's pretty straight forward.
You can also use broccolini, if you can't find "broccolette".
Are you confused yet?
Hey, if you get desperate with all the broccoli nonsense, just use regular, old broccoli.
This recipe is best prepared the minute you are going serve it, however, you know me.
I had to make it for a crowd, therefore, I served it at room temp.
Everyone moaned with delight.
If you love salty, anchovy, melt in your mouth goodness on toasted garlicky bread, this is for you.
I loved it best at the restaurant, but the home version is pretty damn good.
Pecorino Fried Bread w/ Broccoli: (adapted from the New York Times)
1/2 pound broccoli di ciccio, broccolette, broccolini, or regular broccoli
4 garlic cloves (3 for the pan, and 1 for rubbing the bread)
1/4 cup plus 1 tablespoon extra-virgin olive oil
6 (1-inch thick) slices day-old pain au levain or rustic white bread
4 anchovies, roughly chopped
1/2 teaspoon chile flakes
juice and finely grated zest of 1/2 lemon
sea salt, to taste
1/2 cup grated Pecorino Romano cheese
Blanch the broccolini for 2 minutes in boiling water.
Remove to a cutting board and chop into very small pieces.
In a large skillet, heat olive oil and fry the anchovies, garlic and red pepper flakes for 30 seconds.
Add in the chopped broccoloni.
Cook on medium heat for about 7 minutes, until the broccolini is nice and soft.
Season w/ zest, juice and sea salt. Set aside.
The original recipe wants you to fry the bread, however, who has time for that.
I just toasted the bread slices and rubbed them with the halved garlic clove, so the nice garlicky oil gets all over the toasts.
Spoon on the broccolini mixture and sprinkle w/ Pecorino.
Serve warm if you can!