Romanesco broccoli gratin is one of those easy yet impressive side dishes that make a great impression at the table. Thanks to its shape and bright green color this romanesco immediately wins everyone over. A few simple ingredients make this dish the ideal side when you have little time but want something tasty and healthy. If you want to turn this into a main instead of a side, add sausages cut into pieces when you put it in the oven. Here is my FACEBOOK PAGE — if you want daily updates with my new recipes just leave a like. You can also find all my recipes on GOOGLE and PINTEREST.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for Romanesco broccoli gratin
- 2 Romanesco broccoli
- 1 1/3 cups melting cheese (mozzarella, caciotta)
- 1/2 cup Pecorino Romano
- 2 cloves Garlic
- 3 tbsp Extra virgin olive oil
- 4 tbsp Breadcrumbs
- to taste Salt
Preparation of Romanesco broccoli gratin
To prepare the Romanesco broccoli gratin, first wash and dry the romanesco, separate the florets and steam them for 5 or 6 minutes — no more, otherwise they will become mushy.
Preheat the oven to 428°F, cut the melting cheese (both caciotta and whichever you prefer) into small pieces. Chop the garlic and mix it with the breadcrumbs; if you like, you can also add some chopped fresh parsley.
Grease a baking dish with the extra virgin olive oil and arrange the romanesco florets close together, cover with the chopped cheese.
Sprinkle with the Pecorino and the breadcrumbs and bake for 15 to 20 minutes until the cheese has melted and a golden crust has formed on top…
ENJOY!The romanesco broccoli gratin is excellent both hot, just out of the oven, and at room temperature — try it!!
Notes
The romanesco broccoli gratin keeps in the refrigerator for 2 days if stored in an airtight container.
HERE and also HERE you can find other RECIPES with BROCCOLI.
If you want to see more recipes BACK TO HOME
