Grilled Broccoli With Apricot Puttanesca

Name: Grilled Broccoli With Apricot Puttanesca
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1/2 cup dried apricots (about 14); 3/4 to 1 cup white balsamic vinegar; 2 tablespoons capers, roughly chopped; 2 tablespoons Taggiasca olives, pitted and chopped (or use Kalamata olives); 1 tablespoon marinated Calabrian chiles in oil, minced with seeds (or use pickled hot cherry peppers); 1 teaspoon dried Sicilian oregano (or use 1/2 teaspoon regular dried oregano); 1/2 cup olive oil, more as needed; Juice of 1/2 lemon; 2 large heads broccoli, cut into large florets; Salt; 1 small white onion, very thinly sliced

Recipe from Nick Anderer

Adapted by Jeff Gordinier

Updated June 8, 2020

Grilled Broccoli With Apricot Puttanesca — Rikki Snyder for The New York Times

Total Time: 30 minutes
Rating: 4(265)
Comments: Read comments

This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York. A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat. Do cut the broccoli into large florets; it makes them easier to manage on the grill. —Jeff Gordinier

Featured in: Grill Like the Chefs: Throw Everything Onto the Fire

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Ingredients

Yield:4 to 6 servings

½cup dried apricots (about 14)
¾ to 1cup white balsamic vinegar
2tablespoons capers, roughly chopped
2tablespoons Taggiasca olives, pitted and chopped (or use Kalamata olives)
1tablespoon marinated Calabrian chiles in oil, minced with seeds (or use pickled hot cherry peppers)
1teaspoon dried Sicilian oregano (or use ½ teaspoon regular dried oregano)
½cup olive oil, more as needed
Juice of ½ lemon
2large heads broccoli, cut into large florets
Salt
1small white onion, very thinly sliced

Ingredient Substitution Guide

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Preparation

Step 1
Cut dried apricots into small pieces (about 6 pieces per apricot) and place in a small saucepan; add enough vinegar to cover. Slowly bring mixture to a simmer. When liquid is simmering, remove from heat and strain the apricots, reserving the cooking liquid. In a small bowl, mix drained apricots with the capers, olives, chiles and oregano.
Step 2
In a separate small bowl, whisk ⅛ cup of the reserved apricot cooking liquid with ½ cup olive oil and the lemon juice to make a dressing. (Puttanesca and dressing can be made in advance.)
Step 3
Heat grill to high. In a large bowl, toss broccoli with olive oil to coat; lightly season with salt.
Step 4
Place broccoli directly on the grill (or in a grill basket, if you have one) and cook, covered, until the outsides are beginning to char, about 3 minutes. Flip broccoli and cook 2 more minutes, or until it is tender and nicely charred.
Step 5
Remove broccoli from grill and toss with onion, apricot puttanesca and dressing until evenly coated. Transfer to a serving platter and serve right away, or reserve and serve at room temperature later.

Ratings

4 out of 5

265 user ratings

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Comments

Caroline7 years ago

Excellent, SUPERB flavor! I used baby broccoli. Prepared it in an iron cast pan and served it next to a skirt steak today. Big hit. Thank you.

Amit5 years ago

I’ve made this several times now. Has always been a hit, but few modifications. 1. Be mindful to not use too much white balsamic. Can become too acidic absent mixing in a ton of olive oil. 2. Yes, use lemon juice, but just a squeeze. 3. Check the sharpness of your white onion — go up/down as needed. 4. Green olives work just as well. 5. Skip oregano in favor of fresh (chopped) parsley. Oregano competes badly with lush apricot flavor. 6. Up the capers. 7. Crushed red pepper just fine, too.

Clover887 years ago

While all the ingredients were things I love, the combo was too strong and even off-putting. We'll try again with more careful additions and frequent taste checks.

wpusede4 months ago

What would be good substitute for balsamic vinegar?

Rose2 years ago

This sounds delicious--One ? though--What kind of apricot is used? Turkish are readily available--but they are quite sweet. California are harder to find and are more tart. Which works better here?

Laura2 years ago

Adding white beans this time!!

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