the hungry bambino

Sorry, I’ve been MIA recently. With summer getaways and visitors, I’ve lost track of things. Let me catch you up!

A couple of weekends ago, I went on a little mother-daughters’ weekend with my two sisters and my mom. I’ve never been away from Pickle for more than a day, so this was a big trip for me. Granted, he was with Chris, but still, I felt like I was constantly forgetting something (or someone)!

Anyway, we spent a very relaxing few days on beautiful Elkhart Lake drinking lots of rosé and eating delicious food. I’ll have a recipe for apricot-ricotta tartines for your once I get the photos from my sis (hint, hint :).

We also had a pretty exquisite meal at the Paddock Club, whose head chef spent time in the Bartolotta kitchens in Milwaukee, as well as a personal favorite, Lombardino’s in Madison. We shared many small plates, but the one dish we ordered seconds of was the grilled broccoli with red pepper rouille. It was really special and cooked to perfection, as well as a great inspiration for what to do at home on your own grill, with our without the sauce. Served simply dressed with a little olive oil and a squeeze of grilled lemon, it would be divine as a starter or side.

Grilled Broccoli
If you don’t have a grill, high-heat (425 degrees) roasting the broccoli would give you a similar effect to gas-grilling it, but you can't replicate the perfect charring of charcoal grill. Still worth a try, though!

Ingredients
1 lb grilled broccoli, cut into large florets
Kosher salt
Freshly ground black pepper
2-3 tablespoons olive oil, plus more for serving
½ of a lemon (optional)

Directions
Bring a large pot of water to a boil. Has a large bowl of ice water ready. Heavily salt the water and then carefully submerge the broccoli in the water; boil rapidly for 1-2 minutes and then removed to the ice bath. Once cool, drain very well. Toss with a few tablespoons of olive oil, as well as a good pinch or two of salt and lots of pepper.

When your grill is hot, place the broccoli on the grate and grill until nicely charred on one side – a minute or so; flip to the other side and do the same. Grill some halved lemons at the same time, if you have them.

Remove to a platter. Drizzle with a little more olive oil and a squeeze of the lemon. Serve immediately.

p.s. My sister Holley and my mom made this broccoli to put on a pizza with a roasted garlic sauce and mozzarella cheese; I must say that is a good idea and a definite must-try.