Grilled Broccoli with Romesco

Photography by Dave Bryce. Styling by Rafael Vencio.

“Getting together and sharing simple things with people, that’s what food is all about to me,” says Chef Justin Severino, the culinary creative at Morcilla and Salty Pork Bits. A smoky, nutty, and thoroughly delicious romesco lifts broccoli to a wonderful level of deliciousness…and keeps everyone at the table happy.

Serves 4

Ingredients
4 large tomatoes
1 small red onion ½-inch slices
¼ cup almonds
¼ cup hazelnuts
¼ cup walnuts
1 cup roasted piquillo peppers
½ cup roasted garlic
1 lemon, zested and juiced
2 oz sherry vinegar
2 oz olive oil
2 tbsp smoked pimentón dulce
1 tbsp espelette pepper
2 tbsp salt
2 broccoli heads, quartered
Salt
2 oz olive oil

Instructions
Preheat oven to 400 degrees.

Remove the core from the tomatoes and score the bottom. On a sheet tray place the prepared tomatoes and the sliced red onion. Roast in the oven for 1 hour until skin is falling off and the outside of the tomatoes and onions are nicely caramelized.

Toast the nuts in the same oven for ten minutes until golden brown.

In a food processor begin to chop all the ingredients. Start with the tomatoes, peppers, onions, and garlic, and then all the nuts.

Mix in a medium-sized bowl with the lemon zest and juice, sherry vinegar, olive oil, pimentón, espelette, and salt.

Turn grill on medium-high heat. Toss the quartered broccoli with the remaining salt and olive oil and begin to grill. Continue to turn the broccoli until fork-tender and nicely colored.

Arrange the broccoli on a platter and cover with the romesco sauce. Serve warm.