Rather than roasting garlic in aluminum foil, Nancy Silverton makes a supereasy garlic confit by slow-cooking the peeled cloves in olive oil. The garlic's marvelous pungent flavor infuses the oil, which gets tossed with the smoky vegetables. The oil is also delicious in a vinaigrette or brushed on toasted bread.Plus: More Vegetable Recipes and Tips

July 2005


Recipe Summary

45 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, combine the olive oil, garlic cloves, lemon zest strip, dried chiles and bay leaf and bring to a simmer. Reduce the heat to moderately low and cook, stirring occasionally, until the garlic is very soft, about 35 minutes. Strain the oil into a measuring cup and let cool. Discard the lemon zest, chiles and bay leaf and reserve the garlic.

  • Spoon 1 tablespoon of the garlic oil onto a plate. Add the anchovies, crushed red pepper and grated lemon zest and toss.

  • In a large bowl, toss the Broccolini with 1/2 cup of the garlic oil. Season with salt. Heat a large, deep skillet. Add half of the Broccolini and cook over high heat, without stirring, until browned in spots, about 2 minutes. Turn and cook for 2 to 3 minutes, or until the Broccolini is just tender. Transfer to a platter and repeat with the remaining Broccolini.

  • Scatter the confitted garlic and anchovies over the Broccolini and serve.

Make Ahead

The Broccolini can be kept at room temperature for up to 2 hours. Top with the garlic confit and anchovies just before serving.