Broccoli-Pecorino Gratinata
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
49
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 bunches
Broccoli (about 3 lbs)Directions:
1
Cook broccoli in boiling salted water until crisp-tender but still bright green, about 5 minutes
2
Drain and cool
3
Cut florets lengthwise into 1/4-inch-thick slices
4
Coat large oval gratin or 13x9x2-inch glass baking dish with butter
5
Arrange broccoli slices, overlapping snugly, in rows in dish
6
Sprinkle with crushed red pepper, salt, and black pepper
7
Dot with 1/4 cup butter, then sprinkle with cheese
8
DO AHEAD: Can be made 8 hours ahead
9
Cover and chill
10
Preheat oven to 425°F
11
Bake gratinata uncovered until cheese is melted and broccoli tops brown, about 20 minutes
12
Cook broccoli in boiling salted water until crisp-tender but still bright green, about 5 minutes
13
Drain and cool
14
Cut florets lengthwise into 1/4-inch-thick slices
15
Coat large oval gratin or 13x9x2-inch glass baking dish with butter
16
Arrange broccoli slices, overlapping snugly, in rows in dish
17
Sprinkle with crushed red pepper, salt, and black pepper
18
Dot with 1/4 cup butter, then sprinkle with cheese
19
DO AHEAD: Can be made 8 hours ahead
20
Cover and chill
21
Preheat oven to 425°F
22
Bake gratinata uncovered until cheese is melted and broccoli tops brown, about 20 minutes