Broccoli with Pecorino

1. Boil Water and Season

Bring a large pot of water to a boil and add 2 tablespoons of kosher salt to season the water.

2. Prepare Broccoli

Cut the large bunch of broccoli into 1-inch florets, setting aside the thick stalks for another use.

3. Blanch Broccoli

Once the water is boiling, blanch the broccoli florets for about 3 minutes until they turn vibrant green and are crisp-tender. Drain the broccoli in a colander and rinse under cold water to stop the cooking process. Pat dry with a clean kitchen towel.

4. Prepare Pecorino Emulsion

In a large bowl, combine ½ cup of coarsely grated pecorino romano with 2 tablespoons of warm water. Whisk until the cheese begins to melt slightly. Slowly drizzle in 2 tablespoons of extra virgin olive oil while whisking constantly to achieve a smooth and creamy emulsion.

5. Toss Broccoli with Emulsion

Add the blanched broccoli florets to the bowl with the pecorino emulsion. Toss until well coated. Season with Maldon sea salt and coarsely ground black pepper to taste.

6. Rest and Serve

Let the broccoli stand for about 30 minutes to allow the flavors to meld together before serving.