This is one of those dishes that elevates the humble broccoli to new levels. Inspired by Yotam Ottolenghi,
it’s all about layering fresh flavours for awesome results.
Cook’s Notes: The fat used for frying the almonds is margarine here, because I tend to serve this at a
meat meal; but please feel free to replace the fat with butter or schmaltz, depending on your needs
and restrictions.
- 2 large heads broccoli, cut into florets
- 2 tablespoons margarine, butter or schmaltz
- 60 g (a bit less than ¾ of a cup) slivered almonds
- 2 tablespoons olive oil
- 45 g (¼ cup) capers, drained
- 1 tablespoon dill, chopped
- Salt and pepper to taste
Fill a pot with salted water, bring to a boil, once boiling add the broccoli florets and cook until tender, but not mushy. Drain and set aside. Just before ready to serve, place the broccoli in a serving dish.
In a small pot, over high heat, melt the fat, add the almonds and fry for a couple of minutes until browned. Pour the almonds and fat over the broccoli.
In the same pot, heat the olive oil until very hot, add the capers and fry for 2-3 minutes until the
capers have opened up and just start to brown. Pour the capers and olive oil over the broccoli.
Pot the dish with chopped dill, season with salt and pepper to taste, and serve pretty soon after this — you have up to two hours before it all gets pretty soggy.
