TWICE COOKED BROCCOLI WITH GARLIC AND HAZELNUTS
1/4 cup hazelnuts
1 large bunch of broccoli, cut into 1 1/2-inch florets
2 tablespoons hazelnut oil
2 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper
Preheat oven to 350 degrees F. Spread hazelnuts on a
pie pan and toast in the oven for 8 to 10 minutes, transfer nuts to
a kitchen cloth and rub to remove the skins. Coarsely chop the nuts.
In a steamer, steam the broccoli until just tender, about 5 minutes.
In a large skillet, combine the hazelnut oil, garlic and hazelnuts.
Cook over high heat, stirring until the garlic is pale golden. Add
the broccoli and crushed red pepper and toss . Season with salt and
cook for 1 to 2 minutes.