Smashed broccoli is a vegetarian side dish with a bold flavor, also ideal as a finger food appetizer. To make this recipe, I first blanched the broccoli florets, then smashed and seasoned them with olive oil, breadcrumbs, and pecorino cheese. Once baked, you’ll get irresistibly delicious broccoli you can’t stop eating!
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Smashed potatoes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
Ingredients
- 1 broccoli (about 1 pound)
- to taste extra virgin olive oil
- 50 g grated pecorino cheese
- 100 g breadcrumbs
Steps
To make smashed broccoli, wash and clean the broccoli, then cut it using a knife, separating the florets from the stem.
Cook the broccoli florets in plenty of boiling water. Once ready, drain them and let them cool a bit.
Arrange the broccoli, spaced apart, on a baking sheet lined with parchment paper.
Smash the broccoli using a meat mallet or the bottom of a glass.
Drizzle the broccoli with a little extra virgin olive oil, and sprinkle with breadcrumbs and grated pecorino cheese.
Bake in a preheated oven at 425°F for 10 minutes, or until golden brown. Enjoy!
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