Broccoli-Pecorino Gratinata

Ingredients for Broccoli-Pecorino Gratinata

• 2 bunches broccoli (about 1.4kg ), stalks trimmed, tops broken into 2- to 3-inch florets

• 1/4 cup (1/2 stick) unsalted butter, cut into very thin slices plus more for dish

• 1/4 teaspoons dried crushed red pepper

• Coarse sea salt (preferably gray crystals)

• Freshly ground black pepper

• 80g freshly grated Pecorino Romano cheese (1 1/2 to 60g )

How to make Broccoli-Pecorino Gratinata

Cook broccoli in boiling salted water until crisp-tender but still bright green, about 5 minutes. Drain and cool. Cut florets lengthwise into 1/4-inch-thick slices. Coat large oval gratin or 13x9x2-inch glass baking dish with butter. Arrange broccoli slices, overlapping snugly, in rows in dish. Sprinkle with crushed red pepper, salt, and black pepper. Dot with 60g butter, then sprinkle with cheese. DO AHEAD: Can be made 8 hours ahead. Cover and chill.

Preheat oven to 218°C. Bake gratinata uncovered until cheese is melted and broccoli tops brown, about 20 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.