Valentino Longo, who grew up in Rome and recently opened the aperitivo-centric ViceVersa in Miami, is a fan of Martini & Rossi’s nonalcoholic white vermouth Floreale.
Uncover bowl, and remove and discard peels from garlic.Transfer tomatoes, onion, and garlic cloves to a blender..
While vegetables are steaming, cook almonds, chiles, cloves, and cinnamon stick in skillet over low, stirring often, until almonds are golden brown and chiles start to puff when pressed, about 3 minutes.Transfer chiles and cinnamon stick to a small saucepan.Add almonds and cloves to tomato mixture in blender.. Preheat oven to 375°F.
Add dates and broth to saucepan with chiles, and bring to a boil over high.Remove from heat; cover and let stand until chiles and dates are soft, about 10 minutes.
Discard cinnamon stick.
Transfer broth mixture to tomato mixture in blender.With blender running, drizzle in oil, and process until smooth, about 1 minute, stopping to scrape down sides as needed.. Make the charred broccoli:.
Bring a large saucepan of salted water to a boil over high.Add broccoli to boiling water, and cook until bright green and crisp-tender, about 2 minutes.
Transfer broccoli to ice water, and let stand until cool, about 1 minute.Place broccoli on a clean kitchen towel; let stand until ready to use.. Heat 2 tablespoons grapeseed oil in a large skillet over medium-high.