Mario Batalis Broccoli With Pecorino Romano – a delicious recipe with kosher salt, broccoli, pecorino romano cheese, water, extra virgin olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
3
Reserve the stalks for another use.
4
Add the broccoli to the boiling water and blanch until crisp-tender, about 3 minutes; do not overcook.
5
Drain in a colander and rinse under cold water to stop the cooking; drain well and pat dry.
6
Put the pecorino in a large bowl and whisk in the warm water.
7
Whisking constantly, slowly drizzle in the oil to make a loose emulsion.
8
Add the broccoli and toss to coat.
9
Season with Maldon salt, if necessary, and with pepper.
10
Let stand for 30 minutes before serving.
132
kcal
Calories
12
g
Fat
2
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: kosher salt, 1 large bunch broccoli (about 1 1/2 pounds), ½ cup coarsely grated pecorino romano cheese, 2 tablespoons warm water, and more.
Yes, Mario Batalis Broccoli With Pecorino Romano falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
