Sicilian style broccoli gratin is so tasty and can be prepared in two versions: raw directly in the oven or with a quick pre-cooking in boiling water. Both versions are delicious, not sure which to recommend, but if you want soft broccoli, pre-cooking is preferable. If you prefer them crunchy, raw is perfect. I love both as I generally enjoy vegetables in any preparation. Broccoli are also healthy, rich in fiber and nutrients, perfect winter vegetables to consume in large quantities. I have them at least once a week, alternating with cauliflower. Let’s see how to prepare oven-baked broccoli gratin, and I’ll leave you with other broccoli ideas.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Sicilian Style Broccoli Gratin
- 10.5 oz broccoli
- 2 tbsp breadcrumbs
- 1 tbsp grana padano
- to taste capers
- to taste pine nuts
- to taste raisins
- to taste black olives
- to taste extra virgin olive oil
- to taste dried oregano
- to taste salt
Tools
- 1 Cutting Board
- 1 Colander
- 1 Bowl
- 1 Knife
- 1 Small Bowl
- 1 Spoon
- 1 Baking Tray
- 1 Parchment Paper
Preparation Steps for Broccoli Gratin
Raw Broccoli
Cut the broccoli into florets. If you want to boil them, leave them as they are, wash, and cook in boiling water for no more than 5 minutes, drain, and place in a bowl. If you don’t want to boil them, slice the florets thinly, about 1/8 – 3/16 inches, wash, and place in a bowl.
In a small bowl, prepare the dressing: breadcrumbs, grana padano, rinsed capers, raisins, and pine nuts. Add oil, salt, and crumbled oregano. Mix and season the broccoli in the bowl with this mixture.
Boiled Broccoli
Spread on a low baking tray lined with parchment paper, like a pizza tray, add the olives, and bake in a pre-heated fan oven at 392°F. Remove from oven and enjoy, our Sicilian style broccoli gratin is ready, excellent both raw and pre-cooked.
