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    You are in: Home / Recipes / Mario Batali’s Broccoli With Pecorino Romano Recipe
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    Mario Batali’s Broccoli With Pecorino Romano

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    blucoat's Note:

    This recipe is from Mario’s latest book Molto Gusto.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of water to a boil and add 2 tablespoons kosher salt.
    2. 2
      Cut off the thick broccoli stalks, and cut the broccoli into 1-inch florets with about 1 inch of the tender stalks. Reserve the stalks for another use. Add the broccoli to the boiling water and blanch until crisp-tender, about 3 minutes; do not overcook. Drain in a colander and rinse under cold water to stop the cooking; drain well and pat dry.
    3. 3
      Put the pecorino in a large bowl and whisk in the warm water. Whisking constantly, slowly drizzle in the oil to make a loose emulsion. Add the broccoli and toss to coat. Season with Maldon salt, if necessary, and with pepper. Let stand for 30 minutes before serving.

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    Nutritional Facts for Mario Batali’s Broccoli With Pecorino Romano

    Serving Size: 1 (110 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 74.2
     
    Calories from Fat 43
    59%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 33.6 mg
    1%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 2.6 g
    10%
    Sugars 1.7 g
    6%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    pecorino romano cheese

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