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Broccoli-Pecorino Gratinata

Name: Broccoli-Pecorino Gratinata
Cuisine: italian
Ingredients: 2 bunches broccoli (about 3 pounds), 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 teaspoon dried crushed red pepper; Coarse sea salt (preferably gray crystals); Freshly ground black pepper; 2/3 cup freshly grated Pecorino Romano cheese (1 1/2 to 2 ounces)

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
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 1/4 cup butter, then sprinkle with cheese. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
2.
Preheat oven to 425°F. Bake gratinata uncovered until cheese is melted and broccoli tops brown, about 20 minutes.

Recipes sourced from Epicurious.com.

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Directions