15 minutes
A vibrant and flavorful broccoli dish with a tangy lemon base, infused with garlic, chili flakes, and topped with toasted sesame seeds and Parmigiano-Reggiano cheese.
Lemon, zested and juiced
each
to taste
Garlic Clove, smashed and peeled
each
teaspoons
Broccoli, stems trimmed and peeled, cut into long-stemmed florets
0 lb
to taste
to taste
Sesame Seeds, lightly toasted
cups
Parmigiano Reggiano Cheese, freshly grated
cups
1. Prepare Lemon Zest and Juice
Start by zesting the lemon and squeezing out its juice into a large bowl. This will be the bright, tangy base that ties all the flavors together.
2. Infuse Olive Oil with Garlic
In a large skillet, heat a generous splash of extra-virgin olive oil over medium heat. Once the oil is shimmering, but not smoking, add the smashed garlic cloves. Let them toast gently for about 5 minutes, infusing the oil with their rich aroma.
3. Add Chile Flakes and Broccoli
Next, sprinkle in the dried chile flakes for a touch of heat. Arrange the broccoli florets in the skillet in a single layer, ensuring even cooking. Season the broccoli with a pinch of kosher salt.
4. Steam the Broccoli
Pour a small amount of water into the skillet, just enough to create steam, and cover it with a lid. Let the broccoli steam for about 10 minutes, until it becomes tender but still vibrant green.
5. Combine with Lemon Juice and Zest
Transfer the steamed broccoli to the bowl with the lemon zest and juice. Toss it all together, allowing the citrus to coat the broccoli thoroughly.
6. Add Sesame Seeds and Pepper
Add the toasted sesame seeds and a few cracks of freshly ground black pepper to the bowl. Toss again to distribute the seeds and pepper evenly.
7. Finish with Olive Oil and Cheese
Drizzle some extra-virgin olive oil over the broccoli, giving it a final toss. Finish by generously topping it with freshly grated Parmigiano-Reggiano cheese.
8. Serve
Serve immediately, enjoying the balance of flavors and textures in every bite.
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