A delightful combination of crispy, charred broccoli topped with zesty lemon and savory Pecorino Romano cheese.
17 minutes
A delightful combination of crispy, charred broccoli topped with zesty lemon and savory Pecorino Romano cheese.
Broccoli, stems trimmed and peeled, cut into long florets
0 lb
Lemon, halved, and one of the halves cut into 4 wedges
each
teaspoons
to taste
to taste
Aged Pecorino Romano, for grating
to taste
Dried Breadcrumbs, optional
tablespoons
Tonnato, optional
optional
1. Preheat Broiler and Arrange Broccoli
First, preheat your broiler to get it nice and hot. While the broiler is heating, spread the broccoli florets out on a rimmed baking sheet in a single layer.
2. Broil Broccoli
Place the baking sheet under the broiler and let the broccoli cook for 5 to 7 minutes, until the florets are slightly softened and charred on most surfaces.
3. Season Broccoli
Once the broccoli is charred, transfer it to a large bowl. Squeeze the juice from one lemon half over the broccoli. Season with ½ teaspoon of dried chile flakes, a generous pinch of kosher salt, and freshly ground black pepper to taste. Drizzle ¼ cup of extra-virgin olive oil over the broccoli, then toss everything together to ensure the florets are well-coated.
4. Serve Broccoli
Arrange the seasoned broccoli on a serving platter. Grate a generous amount of aged Pecorino Romano over the top. If using breadcrumbs, sprinkle them over the broccoli. Garnish with lemon wedges and optionally set out a bowl of tonnato for dipping.
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