48 minutes
A simple yet sophisticated side dish featuring blanched broccoli coated in a Pecorino Romano cheese emulsion with a hint of black pepper and flaky sea salt.
Broccoli, cut into florets
0 oz
Pecorino Romano Cheese, coarsely grated
0 oz
0.25 fluid ounces
Maldon Salt, flaky
to taste
Black Pepper, coarsely ground
to taste
1. Prepare and Blanch Broccoli
Bring a large pot of water to a boil and generously salt the water. Cut the broccoli into florets, ensuring they are all roughly the same size for even cooking. Add the broccoli florets to the boiling water and blanch them for about three minutes. After blanching, promptly drain the broccoli using a colander and rinse it under cold water to stop the cooking process.
2. Make Cheese Emulsion
In a large bowl, combine the coarsely grated Pecorino Romano with two tablespoons of warm water. Use a whisk to blend them together, then gradually incorporate the extra virgin olive oil, whisking continuously to create a smooth, creamy emulsion.
3. Coat Broccoli with Emulsion
Add the blanched broccoli to the bowl with the cheese emulsion and toss gently to ensure every piece is well-coated. Season with Maldon salt and coarsely ground black pepper to taste.
4. Rest and Serve
Allow the broccoli to rest for 30 minutes to let the flavors meld together, then serve.
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