Charred Broccolini with Calabrian Chile Garlic Sauce

A Vegetable Dish with Big Flavor

Hey, everyone!

My suggestion for this week’s recipe is not to worry too much about specific measurements. I’ve included some outlines below, but the basic format is open to interpretation. Char some veg, simmer some chiles and garlic in olive oil, mix in some lemon juice and lemon zest, and slather that all over your veggies. It’s a simple side dish that’s big on flavor. Serve it with a grilled steak and some toasted sourdough bread for an easy weeknight dinner.

A few notes on ingredients:

• This recipe calls for Calabrian chiles, but in theory you could use any fresh / roasted red chile (piquillo peppers are great if you want less heat).

• The anchovy fillets are optional, but I highly recommend them for a big umami boost. They blend into the background and won’t overpower things.

• You can up the flavor/texture factor even more by topping this with toasted breadcrumbs and parmesan or pecorino cheese.

• I did this with broccolini, but it would work great with lots of vegetables— broccoli, romanesco, cauliflower…even charred kale or dandelion greens.

If your broccolini is super thick, you can blanch it before roasting in order to have it cook evenly, but I don’t find that to be very necessary. I like to roast it in a hot oven until it’s slightly charred on the outside and still has a bit of snap to it.

Onto the recipe!