Cheesy Pecorino Romano Broccoli Florets

1. Boil Water and Prepare Broccoli

Bring a large pot of water to a boil, adding 2 tablespoons of kosher salt once it's boiling. While the water heats up, prepare your broccoli by cutting it into 1-inch florets, making sure to reserve the stalks for another use.

2. Blanch the Broccoli

Once the water is boiling, blanch the broccoli florets for exactly 3 minutes. Immediately drain the broccoli using a colander and rinse it under cold water to stop the cooking process. Then, pat the florets dry thoroughly to remove any excess moisture.

3. Create Cheese Emulsion

In a large bowl, combine ½ cup of coarsely grated Pecorino Romano with 2 tablespoons of warm water. Whisk these together until they are well combined. Slowly drizzle in 2 tablespoons of extra virgin olive oil while continuing to whisk, creating a smooth and creamy emulsion.

4. Toss Broccoli with Cheese Emulsion

Add the blanched broccoli florets to the bowl with the cheese emulsion. Toss them together until the broccoli is well coated. Season the dish with Maldon flaky sea salt and a generous amount of coarsely ground black pepper to taste.

5. Let Stand and Serve

Let the broccoli stand for 30 minutes, allowing the flavors to meld beautifully. This resting period enhances the overall taste and texture of the dish, making it even more delicious when served.