Mario Batali’s Broccoli With Pecorino Romano

Name: Mario Batali’s Broccoli With Pecorino Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by blucoat

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

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Ready In:: 45mins
Ingredients:: 6
Serves:: 6

ingredients

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

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