There's an undeniable charm in dishes that embrace a bit of chaos—those moments when friends gather in the kitchen, wine glasses raised, and the food is lively and a touch adventurous. This philosophy shines through in Chef Scott Clark's charred broccolini. This recipe, from his latest cookbook Coastal: 130 Recipes from a California Road Trip, captures the essence of the unexpected.

I'm inspired by Chef Clark's knack for transforming surprising ingredients into a remarkable meal. The broccolini reflects this approach. “Let the edges crisp, and the florets char,” he advises. “If you see a few beginning to flower, that's an added bonus.” This dish celebrates both texture and flavor, and don’t forget the anchovy-garlic oil—it’s essential.

Clark has shared his “rules of the road,” including tips to enhance your cooking skills, here. Keep scrolling for the recipe for his Charred Broccolini with Melted Anchovy and Garlic.

Ingredients

  • Pan spray, if needed
  • 1 1/2 cups [180 g] hazelnuts
  • 7 tablespoons [105 ml] extra-virgin olive oil
  • 8 anchovy fillets
  • 6 garlic cloves, thinly sliced
  • 2 teaspoons red pepper flakes, plus extra if desired
  • 10 cranks grains of paradise, plus more as needed
  • 2 tablespoons avocado oil
  • 2 pounds [910 g] broccolini, woody ends trimmed, stalks kept whole
  • Kosher salt
  • 1 lemon, preferably Meyer
  • 4 ounces [115 g] pecorino romano cheese

Instructions

  1. Preheat your oven to 350°F [180°C]. Prepare a sheet pan with a silicone mat or parchment paper, lightly greased if using parchment. Place the hazelnuts on the pan and roast for about 12 minutes until they shine. Let cool and coarsely chop.
  2. On medium-low heat, warm 5 tablespoons [75 ml] of olive oil in a small pan for 3 to 4 minutes. Add the anchovies, breaking them up with a wooden spoon until fragrant, about 1 to 2 minutes. Incorporate the garlic, cooking until tender but not browned, 4 to 5 minutes. Remove from heat and add red pepper flakes and grains of paradise.
  3. Heat a cast-iron pan over high heat. Add 1 tablespoon of avocado oil and 1 tablespoon of olive oil, then half of the broccolini. Cook, turning occasionally, until charred on all sides, around 3 to 4 minutes. Season with salt, transfer to a serving bowl, and repeat with remaining oil and broccolini.
  4. Mix the hazelnuts into the broccolini and dress immediately, starting with half of the anchovy-garlic oil and adjusting to taste. Zest the lemon over the dish, then squeeze half of it onto the broccolini. Toss, adding more red pepper flakes or grains of paradise if desired. Grate pecorino romano generously over the top, and serve immediately.

Notes

Enjoy this dish right away while the pecorino romano is still melting. You may not use all the anchovy-garlic oil, but it can be stored in an airtight container in the fridge for up to a week. Use it for frying Brussels Sprout Latkes, cooking eggs, topping steak, or brushing on shrimp. It's truly versatile.

  • Cook Time: 40