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Broccoli Gratinata with Pecorino
Broccoli Gratinata with Pecorino
(Broccoli Gratinata con Pecorino)
 
 
Ingredients:
 
2 bunches broccoli (about 3 pounds)
2/3 cup freshly grated Pecorino Romano cheese (1 and 1/2 to 2 ounces)
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon dried crushed red pepper
Coarse sea salt
Freshly ground black pepper
 
Directions:
 
Trim the stalks of the broccoli and break the tops into 2 to 3-inch florets.

Cut the butter into very thin slices (plus more for the dish).

Cook broccoli in boiling salted water until crisp-tender but still bright green, about 5-6 minutes.

Drain and cool.

Cut the florets lengthwise into 1/4-inch thick slices.

Coat large oval gratin or 13 x 9 x 2-inch glass baking dish with butter.

Arrange broccoli slices, overlapping tightly, in rows in the dish.

Sprinkle with crushed red pepper, salt, and black pepper.

Dot with 1/4 cup butter.

Sprinkle with Pecorino cheese.

Preheat oven to 425F.

Bake the dish uncovered until cheese is melted and broccoli tops brown, about 15-20 minutes. Makes 8 servings.
 
That's it!
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