Step 1

Make the migas

Step 2

Preheat oven to 325°F. In a medium frying pan, melt the butter over medium heat. Add the sliced garlic and smoked paprika, then add the cubed bread and using another pan, press the bread down into the pan to absorb all of the fat. Season with salt and pepper. Add the lemon zest and toast in the pan until the bread starts to brown.

Step 3

Transfer the bread to a parchment-lined baking sheet and splash with the sherry vinegar. Bake, stirring every 10 minutes, until golden brown and dry, about 30 to 35 minutes.

Step 4

Make the Caesar dressing

Step 5

In a blender, combine the egg yolks with the colatura, Dijon, miso, vinegar, black pepper and garlic. Blend on high speed, slowly drizzling in canola oil. Season to taste with salt. Keep refrigerated until ready to use.

Step 6

Make the broccoli

Step 7

Light a grill or preheat a grill pan. In a large bowl, toss the broccoli florets with the olive oil, salt and pepper. Grill the florets for 3 minutes per side, until just cooked through. If you don’t have a grill, or don't want to use one, you can also roast the broccoli in the oven at 400°F until the tips become a little charred.  Transfer the grilled broccoli to a bowl bowl and drizzle with olive oil. Add the lemon juice and season with salt and pepper. Toss with the raw sliced broccoli stems and taste again for seasoning. Divide the broccoli between four bowls, top with the migas and dress each portion with 2 tablespoons of Caesar dressing. Top with lemon zest, Parmigiano-Reggiano and chopped parsley before serving.