Broccoli Confit in Olive Oil
Ingredients
250 g broccoli (separated into florets)
3 garlic cloves
1/4 - 1 teaspoon chili flakes (pul biber)
salt
olive oil (good quality)
How to prepare broccoli confit in olive oil
- Cut the broccoli florets into slices. This makes it easier to layer them in the dish than if you separate them into small florets.
- In a ceramic dish, arrange the broccoli slices, sprinkling them lightly with salt. Place garlic slices among the broccoli. Finally, sprinkle with chili to taste.
- Pour enough oil to cover the broccoli. Cover the dish with aluminum foil and make a hole in the center with the tip of a knife.
- Bake at 105°C for approximately 2 hours. After 1 hour you can start checking - the broccoli should be cooked through, a fork should go in easily, but it shouldn't be mushy. When it reaches this point, remove from the oven.
- Store in the refrigerator for up to 1 week.
Broccoli in the dish
Covered with olive oil
After 2 hours
