Mario Batali’s Broccoli With Pecorino Romano

blucoat's Note:

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

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• kosher salt
• 1 large bunch broccoli (about 1 1/2 pounds)
• 1/2 cup coarsely grated pecorino romano cheese
• 2 tablespoons warm water
• 2 tablespoons extra virgin olive oil
• maldon salt or other flaky sea salt and fresh coarse ground black pepper

Directions:

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