Burnt to a crisp brocollini. Well, hardly. But you get the gist. Char it evenly under a hot broiler. The stems remain crisp. The florets will absorb the moisture of the feta cheese, every juicy bite will have a sweet tang of sour pomegranate molasses. Be
unusual-scratch that-be sleazy with your brocollini. Brooklyn, EAT your heart out!
Dark & Sleazy Feta-Cheesy Brocollini
- 10 stems of brocollini
- extra virgin olive oil, 1 tablespoon
- sherry vinegar, 2 splashes
- Maldon sea salt
Goat feta cheese mixture:
- 1/2 cup goat feta cheese
- 1/4 of a small red onion, cut in 1/3 moons
- extra virgin olive oil
- Maldon sea salt
- herbes de Provence, 1/2 teaspoon
- pomegranate molasses, few drops
- red chile flakes, to taste
Rinse and pat-dry brocollini. Cut off ends. Preheat oven to 425 degrees. In a bowl, dress brocollini with a quick swig of extra virgin olive oil, 2 splashes of sherry vinegar, a dash of Maldon sea salt and thoroughly coat each piece. Line a baking sheet with parchment paper and spread brocollini across evenly, alternating stem side up stem side down. Roast in the oven for 15 minutes, when florets are dark and crisp. In the meantime, break up the goat feta cheese in a bowl, keeping some pieces large. Add red onions. Dress with olive oil, Maldon sea salt and herbes de Provence. Add a tiny drop, like half the size of a dime, of pomegranate molasses to the bowl and mix thoroughly.
After the brocollini has roasted to a slight crisp, switch oven to the “broiler” setting. Top off brocollini evenly with spoonfuls of the goat feta cheese mixture and let it heat underneath the broiler for 1 to 2 minutes, just enough to warm up the feta. Transfer feta-cheesy brocollini onto 2 plates. Sprinkle each dish lightly with red chile flakes and dot around the plate with pomegranate molasses.