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Bon Appétit

Purple Sprouting Broccoli with Marjoram and Lardo

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Ture Lillegraven

We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything.

Recipe information

  • Yield

    8 Servings

Ingredients

2

pounds purple sprouting broccoli, broccolini, or regular broccoli, trimmed, stalks peeled (quartered, if using regular broccoli)

Kosher salt

4

tablespoons olive oil, divided

1

large white onion, cut through root into 8 wedges

Freshly ground black pepper

1

tablespoon red wine vinegar

2

tablespoons fresh marjoram leaves

2

ounces lardo, very thinly sliced

Preparation

  1. Step 1

    Blanch broccoli in a large pot of boiling salted water until crisp-tender, about 3 minutes (2 minutes if using broccolini). Drain; transfer to a large bowl of ice water to stop the cooking. Drain and pat dry. Set broccoli aside.

    Step 2

    Heat 2 Tbsp. oil in a large skillet over medium heat. Add onion and 1 Tbsp. water; season with salt and pepper. Cover and cook, adding more water as needed to prevent browning, until onion is completely soft but not falling apart, 10–15 minutes.

    Step 3

    Remove skillet from heat. Add vinegar, marjoram, reserved broccoli, and remaining 2 Tbsp. oil and toss to coat. Season with salt, pepper, and more vinegar, if desired.

    Step 4

    Transfer broccoli mixture to a large platter and let cool. Drape lardo over just before serving.

    Step 5

    DO AHEAD: Broccoli can be blanched 1 day ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 170 Fat (g) 14 Saturated Fat (g) 4 Cholesterol (mg) 5 Carbohydrates (g) 8 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 4 Sodium (mg) 105
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