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    Broccoli with Pecorino

    clock-icon48 minutes
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    Pixicook editorial team

    A delightful side dish featuring broccoli florets tossed in a creamy pecorino emulsion.

    Ingredients for Broccoli with Pecorino

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Kosher Salt

    tablespoons

    Substitute chevron-down

    Broccoli, cut into 1-inch florets

    0 lb

    Substitute chevron-down

    Pecorino Romano, coarsely grated

    cups

    Substitute chevron-down

    Warm Water

    tablespoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Maldon Sea Salt

    to taste

    Substitute chevron-down

    Coarsely Ground Black Pepper

    to taste

    Substitute chevron-down

    How to Make 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.

    Variations

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