Tuesday, July 9, 2013

Broccolini Crostini w/ Pecorino from Lot 2 in Brooklyn


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!

Delicious!


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7 comments:

Tracy S said...

I wish you published this a week ago! We were in Park Slope looking for a place to eat. Wound up at Al di La, good but nothing I couldn't have made myself. I'll have to keep this place in mind for next time.

Ciao Chow Linda said...

LOVE IT! Especially with all the pecorino I ate in Abruzzo, this would be welcome. I might try it with some shaved pecorino, rather than grated.

Marie said...

Looks amazing. Thanks, Stacey.

Sippity Sup said...

I'd be tempted to call this Broccolini Crostini with Pecornini! GREG

Proud Italian Cook said...

Not only are you the tart queen but now I crown you crostini queen! Torture when you're trying to stay away from bread, I'm sure I'll cave in soon!

Joanne said...

I think I need to head over to Brooklyn!

Bites from life with the barking lot said...

love garlic and anchovies and bread! This sounds amazing.