BROCCOLI-PECORINO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 8 cups broccoli florets, covered, until just tender, 8 minutes; transfer to a small baking dish. Melt 2 tablespoons butter in a saucepan over medium heat. Add 4 teaspoons flour; cook, whisking, until smooth, 2 minutes. Add 1 1/4 cups milk; season with salt, black pepper and cayenne. Cook, whisking, until thickened, 8 to 10 minutes. Whisk in 2 tablespoons grated pecorino romano. Pour over the broccoli and toss; top with more pecorino. Broil until browned.
ORECCHIETTE WITH BROCCOLI AND PECORINO
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F. Bring a large pot of salted water to a boil over high heat.
- Spread out the broccoli florets on a rimmed baking sheet and toss them with 1/4 cup of the olive oil and the salt. Transfer to the preheated oven and roast for 10 minutes, stirring halfway through.
- Meanwhile, add the orecchiette to the boiling water and cook until al dente, 9 to 10 minutes. Drain well, reserving 1 cup of the pasta water for the sauce.
- While the pasta cooks, heat a large skillet over medium heat. Add the remaining 1/4 cup olive oil, the anchovy paste and the garlic to the hot pan. Cook, mashing up the anchovy paste with a wooden spoon, until the anchovy has dissolved into the oil and the garlic has become softened and aromatic, about 3 minutes. Add the pasta, the roasted broccoli, and the parsley, red pepper flakes, pecorino, lemon zest, raisins and pine nuts to the skillet. Stir well to combine. Add pasta water as needed to loosen the sauce.
BROCCOLI-PECORINO TART
In this tasty alternative to pizza, a puff-pastry square is topped with garlicky broccoli florets and tangy Pecorino Romano cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. With a paring knife, lightly score pastry 1/2 inch from edges, creating a border. Toss together broccoli, oil, garlic, and red-pepper flakes; season with salt and pepper. Scatter broccoli mixture evenly on pastry and sprinkle with Pecorino. Bake until pastry is deep golden and puffed, about 30 minutes. Let cool slightly before cutting into squares. Serve warm or at room temperature.
Nutrition Facts : Calories 330 g, Fat 23 g, Fiber 3 g, Protein 8 g, SaturatedFat 5 g
BLISTERED BROCCOLI PASTA WITH WALNUTS, PECORINO AND MINT
The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn't, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese. A drizzle of olive oil and a squeeze of lemon will provide any additional moisture you need.
Provided by Dawn Perry
Categories dinner, easy, weeknight, pastas, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
- Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
- Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.
LOT 2'S PECORINO FRIED BREAD WITH BROCCOLI
Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and serves it heaped on olive oil-fried bread showered with pecorino. The oily crunch of the bread, the saltiness of the cheese and the sweetness of the broccoli combine into something that, had it not been for my sense of propriety, would have had me licking the plate. I made a few minor edits while testing the recipe, taking down the olive oil by just a bit and streamlining the method. The result is a wonderful melding of simple ingredients and techniques that is easy to replicate at home, whenever the craving strikes.
Provided by Melissa Clark
Categories quick, appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. If using regular broccoli, cut into 2-inch pieces. Trim broccoli di ciccio or broccolette but leave whole. Blanch broccoli until bright green and just tender, about 1 minute. Transfer to ice water to cool. Let drain and squeeze out extra moisture. Roughly chop broccoli into bite-size pieces.
- Mince 3 garlic cloves and halve the remaining one.
- Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high until hot but not smoking. Fry 2 pieces of bread until golden brown, about 2 minutes per side. Set bread aside. Repeat with 2 more tablespoons olive oil and remaining bread.
- Add remaining tablespoon oil to skillet. Add minced garlic, the anchovies and chile flakes, and cook for about 30 seconds or until fragrant. Add broccoli and heat until warmed through, 1 to 2 minutes. Turn off heat and stir in lemon juice and zest and a pinch of salt, or to taste.
- Rub fried bread with garlic clove halves and sprinkle with some of the cheese. Place broccoli on top of bread and garnish with more cheese.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 624 milligrams, Sugar 3 grams, TransFat 0 grams
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