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

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

Total Time: 30 minutes
Rating: 4(264)
Notes: Read community notes

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

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

264 user ratings

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Cooking Notes

Caroline6 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.

Amit4 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.

Clover886 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.

Allyson Roe5 years ago

I was thinking about my cast iron skillet and then I saw your comment, Caroline! I'll do it! Nothing like a cast iron pan!

Sue6 years ago

The apricot puttanesca with some added chopped Italian parsley was a wonderful side with salmon. It did not overwhelm the fish.

Susan6 years ago

I don't see why not, I thik it would work will all veggies

Amit4 years ago

Works even better with cauliflower!

Rose1 year 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?

Laura1 year ago

Adding white beans this time!!

Yaya2 years ago

I absolutely loved this. I roasted broccoli and cauliflower in the oven using olive oil but didn't use any in the dressing because a sample bite showed it would've tasted too salad dressing-y. Also left out oregano. Will make again today.

Mary3 years ago

The grilled broccoli was so good on its own (dressed with olive oil salt & pepper before cooking)!- only added a little lemon juice and fresh basil prior to serving! Grilling time of 3 and then 2 minutes was perfect! Used a large fish grill basket with 2 sides for easy flipping. Will do again and again!

Jutta4 years ago

Based on comments I used fresh herb mix (parsley & tarragon) instead of dried oregano, regular not white balsamic, red onion, crushed red pepper and some pickled peppers, always have capers on hand and was out! Would definitely have upped them and would have made the dish better but enjoyed it none-the-less as part of a BYO socially-distanced dinner. Grilling broccoli (or broccolini) is a great alternative cooking method and keeps the oven off in hot months.

Judy4 years ago

The apricot vinaigrette makes for an excellent salad dressing and you will have plenty left because a little bit goes a long way. Other than this, I was not thrilled with this dish. It’s just okay. The flavor combination is more weird than delicious.

neline4 years ago

Can you make it with frozen broccoli? And dried mangos instead of apricots?

Nancy4 years ago

This also works well with green beans.

Amit4 years ago

Works even better with cauliflower!

Toby5 years ago

The apricot puttanesca is also a wonderful relish on grilled pork. Made it according to the recipe three times and haven't heard a complaint yet.

Chef Carlos5 years ago

Great flavor but way too much balsamic vinegar and lemon juice. Too acidic for my wife. I’ll try this recipe again with some modifications

Volker Hetzer5 years ago

What is this dish served in in the photo?

Kelly5 years ago

Would this work with fresh apricots?

Jess6 years ago

Made this as written using easy to find cherry peppers and kalamata olives. Served with grilled salmon, loved it. I think the broccoli would be a hit at a BBQ or potluck, will certainly keep this one bookmarked and make again.

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