Nana's lemon broccoli with toasted pine nuts and roasted garlic recipe

Step 1

Start by making the roasted garlic. Preheat the oven to 350 degrees F.

Step 2

Trim the top the head of garlic and sprinkle with salt; drizzle with some olive oil. Wrap in aluminum foil and roast for 30 minutes.

Step 3

Remove the garlic from the oven and let cool. Squeeze out the roasted garlic cloves from the skin into a small bowl.

Step 4

Bring a large pot of water to a boil. Heavily salt the water. Blanch the broccoli for 3 minutes, then shock in ice water. Drain from the ice water and dry on a paper towel, then reserve.

Step 5

Heat a large sauté pan over medium-high heat. Add a nice splash of olive oil and let get hot, then add the broccoli. Cook, stirring frequently, 2 to 3 minutes. Add another big splash of olive oil, along with the anchovy, roasted garlic and chile flakes. Cook for another couple of minutes to marry the flavors, mixing often.

Step 6

In a small bowl, whisk together the pine nuts, lemon zest, lemon juice and 1/4 cup olive oil. Season lightly with salt and pepper.

Step 7

Serve the broccoli in a large serving bowl with the vinaigrette drizzled all over and topped with the crumbled taralli.