A super tasty and easy-to-prepare side dish, the oven-baked broccoli gratin is a winter dish to serve piping hot, flavored with olives, which I add after cooking so they don’t spoil. Crunchy crumbs enrich the broccoli, making them delicious. You can also replace the breadcrumbs with gluten-free breadcrumbs. The beauty of oven-cooked dishes is also that you can prepare them in advance and gratin them at the last moment, like the oven-baked fennel.
Let’s get to work and prepare the oven-baked broccoli gratin together.
OTHER TASTY SIDE DISHES
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven, Steam
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing oven-baked broccoli gratin
- 1.1 lbs broccoli
- 1 cup breadcrumbs
- 1/3 cup Parmesan cheese
- to taste salt and pepper
- to taste extra virgin olive oil
- 1 oz Taggiasca olives
Tools
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- Pressure Cookers
- Steamer Basket
- Baking Dish
Steps for preparing oven-baked broccoli gratin
First, divide the broccoli into florets. You can use the central part, remove the outer part which is a bit tougher. Rinse the florets and steam them. It will take 5 minutes from when the pot “whistles”. Without the pressure cooker, double the cooking time.
In a bowl, place the breadcrumbs. Add the grated Parmesan cheese, pepper, and enough oil to obtain crumbs.
Grease a baking dish, arrange the broccoli florets, and after salting them, cover with the breadcrumbs. Drizzle with oil and place in the oven, static, at 356°F for about 20 minutes, or until the crumbs are golden. Enrich with Taggiasca olives and serve.
Storage
This dish keeps for two or three days in the fridge.
