Wood Grilled Broccoli Di Ciccio
User Reviews
4.9
Wood Grilled Broccoli Di Ciccio
Description
Broccoli di ciccio is grilled after being lightly sprayed with olive oil and seasoned with fine sea salt, allowing the florets to develop charred edges while remaining crisp-tender inside. The accompanying garum vinaigrette is made by warming olive oil with minced garlic and Thai chili, then whisking in lemon juice, garum (or fish sauce), and a pinch of sugar to balance acidity and umami.
Garlic chips are prepared by thinly slicing peeled garlic cloves, soaking them in ice water, drying thoroughly, and slowly frying in oil until just golden to maintain mildness and crisp texture. These chips add crunch and a subtle garlic flavor without bitterness.
Assembled, the grilled broccoli is dressed with the vinaigrette and topped with garlic chips, combining smoky grilled flavor, bright citrusy umami, and crunchy garlic elements. This dish is excellent as a side or light vegetable entrée with a focus on texture and layered savory notes.
Ingredients
- 1 pound broccoli di ciccio
- olive oil in a spray bottle
- salt fine, to taste, sea salt
GARUM VINAIGRETTE
- 1 clove garlic small, minced fine
- 1/2 Thai chili sliced into thin rings
- 1/4 cup olive oil extra virgin
- 1 tablespoon lemon juice freshly squeezed
- 2 teaspoons garum or best quality fish sauce
- 1/2 teaspoon sugar
GARLIC CHIPS
- 2 cloves garlic large, peeled
- 2 cups cooking oil we prefer rice bran oil, for frying
Instructions
Garum Vinaigrette
- Warm the olive oil and garlic in a small pan over medium heat.
- Add the Thai chili.
- Let it simmer for 30 seconds.
- Add lemon juice, garum and sugar.
- Whisk together, and reserve.
Garlic Chips
- Thinly slice the peeled garlic carefully with a sharp knife or a mandolin (it’s very important that the garlic is sliced the same thickness).
- Soak the sliced garlic in ice water for 5 minutes.
- Drain the garlic and pat dry on paper towels.
- Put the garlic into a small sauce pan with the frying oil and slowly bring up to a simmer from cold.
- Strain the garlic from the oil just as it begins to brown.
- Drain the garlic chips on paper towels.
- Tip 1: Save Garlic oil for future recipes.
- Tip 2: Garlic can be bitter if it is fried too dark, be sure you strain it from the oil right as it begins to brown to stop the cooking process.
Assembly
- Pre-Heat your grill. The broccoli will cook best over a medium-high heat.
- Toss the Broccoli Di Ciccio in a medium mixing bowl with sea salt, and mist it with just enough olive oil to coat.
- Transfer the broccoli to a perforated wok and cook over high heat till browned but still crunchy (You may want to cook the broccoli in 2 batches)
- Toss the broccoli in garum vinaigrette.
- Place the grilled and dressed broccoli on a serving platter.
- Garnish with garlic chips.
Special equipment
- Perforated Wok – 12-14” (available at Williams- Sonoma)
- Wood or charcoal fired grill
Notes
User Reviews
Overall Rating
4.9
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