Crispy Broccoli, a delicious and simple recipe for a crunchy and flavorful side dish.
For this recipe, I chose a double cooking method, first blanching the broccoli for 10 minutes in plenty of salted water and then baking them for the necessary time to achieve the final gratin.
In the end, there are really only a few steps for a tasty and surprising final result.
To garnish the broccoli, I used Abruzzo pecorino cheese, but you can replace it with slices of grana or parmesan or with one of your favorite hard cheeses.
Of course, I didn’t use salt for the garnish due to the presence of pecorino, but only in the broccoli water, but you can adjust as you prefer.
Below I leave you with my collection with broccoli.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1.1 lbs broccoli
- 0.5 oz coarse salt
- to taste garlic powder
- to taste black pepper
- 4 tbsps extra virgin olive oil
- 2.1 oz Abruzzo pecorino cheese (In slices or shavings)
- to taste sweet chili pepper
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Colander
- 1 Baking sheet
- 1 Parchment paper
- 1 Small bowl
- 1 Glass
Steps
To prepare the Crispy Broccoli recipe, first bring a pot with plenty of salted water to a boil.
Clean the broccoli by removing the florets from the stem, rinse them under cold running water, and cook them for 10 minutes.
Drain them well.
Place them in a baking sheet lined with parchment paper while still hot.
Flatten them with the help of a glass or a cup.
In a small bowl, prepare the emulsion to apply on the broccoli by combining the oil with the chili pepper and garlic powder.
Mix well.
Distribute over the broccoli.
Add the cheese in small shavings and bake in a preheated ventilated oven at 374°F for 15 minutes.
Serve at the table and enjoy them hot or warm.
