Given this love of spice, I was curious to try this broccoli side dish. It’s definitely one of the more unique creations I’ve seen. Roasted broccoli is dipped in Dijon mustard and then rolled in a mixture of pepperoni, panko breadcrumbs, and spices. The process is a bit tedious, but completely worth the finished product. If you aren’t a huge fan of spice, reduce or eliminate the red pepper flakes. You’ll still be pleasantly surprised by the transformation broccoli makes in this recipe!
from Food & Wine December 2012
-2 oz. sliced pepperoni
-1 sliced garlic clove
-1 cup panko breadcrumbs
-1/4 cup plus 2 tbsp extra-virgin olive oil
-2 lbs broccoli, trimmed and cut into long spears
-2 tbsp Dijon mustard
1. Preheat oven to 425F. In a food processor, pulse the pepperoni with the garlic until finely chopped. Add the panko, pulsing just to combine.
2. Heat 2 tbsp olive oil in a medium skillet. Add the crumb mixture, cooking over moderate heat, stirring, for about 5 minutes, until crisp and golden. Transfer to a plate and allow to cool.
3. Meanwhile, toss the broccoli with the remaining 1/4 cup olive oil and season with salt. Spread the broccoli on a baking sheet lined with foil and roast for 15 minutes, turning halfway through, until tender and beginning to brown.
4. Spread the mustard on one side of the broccoli and press the broccoli into the crumbs. (I used tongs to dip in the mustard and then in the crumbs). Transfer the broccoli to a platter, sprinkle with remaining crumbs, and serve immediately.