1 pound broccoli di cicciofrom Mariquita Farm
Olive Oilin a spray bottle or mister
fine sea saltto taste
1 small clove of garlicminced fine
1/2 thai chilisliced thin into rings
1/4 cup extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons garum or best quality fish sauce
1/2 teaspoon Sugar
2 large cloves of garlicpeele
2 cups frying oilwe prefer rice bran oil
- Warm olive oil and garlic in a small pan over medium heat
- Add the thai chili
- Let simmer for 30 seconds
- Add lemon juice, garum and sugar
- Whisk together, and reserve
- 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.
- 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.
- Perforated Wok – 12-14” (available at Williams- Sonoma)
- Wood or charcoal fired grill