FOOD + ENTERTAINING
FLASH-ROASTED BROCCOLI WITH SPICY CRUMBS
from Food Network, contributed by Grace Parisi
2 ounces sliced pepperoni
1 clove garlic, sliced
1 cup panko (Japanese bread crumbs)
¼ cup plus 2 tablespoons extra-virgin
olive oil
2 pounds broccoli, trimmed and cut
into long spears
Salt
2 tablespoons Dijon mustard
Preheat the oven to 425°. In a mini food
processor, pulse the pepperoni with
the garlic until finely chopped. Add
the panko and pulse just to combine.
In a medium skillet, heat 2 tablespoons
of olive oil. Add the crumb mixture
and cook over moderate heat, stirring,
until crisp and golden, about 5 minutes. Scrape onto a plate and let cool.
Meanwhile, in a bowl, toss the broccoli with the remaining ¼ cup of olive
oil and season with salt. Spread the
broccoli on a baking sheet and roast
for about 15 minutes, turning once,
until tender and browned in spots.
Spread the mustard on one side of the
broccoli and press the broccoli into
the crumbs.
Transfer the broccoli to a platter,
sprinkle with any remaining crumbs
and serve.
HOLIDAY 2014
43