Ingredients:

  • 1 large head Broccoli Heads (Approx. 500 grams), trimmed into uniform 1-inch florets
  • 8 cups Cold Water (2 Litres)
  • 2 tablespoons Kosher Salt (or Sea Salt) (30 grams)
  • 4-6 cups Ice Cubes (As needed for ice bath)
  • 1 tablespoon Unsalted Butter (15 grams) or good quality extra virgin olive oil
  • ½ medium Lemon (Zest and Juice)
  • Freshly Ground Black Pepper, to taste
  • Flaky Sea Salt, pinch

Instructions:

  1. Preparation: Trim the broccoli heads into uniform, bite-sized florets (about 1 inch / 2.5 cm). Uniformity is key for even cooking.
  2. Setup: Fill a large bowl halfway with cold water and generously add ice cubes (the ice bath). Place this immediately next to the stovetop.
  3. Boil Water: Fill a large stockpot with 8 cups of water and bring to a rapid, rolling boil over high heat. Add the 2 tablespoons of salt.
  4. Add Broccoli: Carefully add all the prepared broccoli florets to the fiercely boiling water.
  5. Blanch: Return the water to a boil as quickly as possible. Once boiling again, cook the broccoli for precisely 2 to 3 minutes. The color will change to electric, brilliant emerald green.
  6. Drain: Using a colander or spider strainer, rapidly remove the broccoli from the boiling water. Speed is essential here.
  7. Shock/Refresh: Immediately plunge the hot broccoli into the prepared ice bath to halt the cooking process. Leave it in the ice bath for 3 minutes, stirring once.
  8. Dry: Remove the cooled broccoli from the ice bath and shake off excess water. Pat the florets dry thoroughly using kitchen paper or a clean tea towel.
  9. Finish: Transfer the dried broccoli to a warm serving bowl. Add the butter (or oil) and the lemon zest. Toss gently until the butter melts and coats the florets.
  10. Serve: Squeeze a splash of fresh lemon juice over the top. Finish with a grinding of black pepper and a final sprinkle of flaky sea salt. Serve immediately.