Broccoli with Pecorino Romano
This colorful side dish features buttery, tender-crisp broccoli, laced with garlic and red pepper flakes, topped with shaved Pecorino Romano cheese. So simple, yet so sublime!
I used baby broccoli (aka broccolini), but you can use regular broccoli. Fresh is best, but if you only have frozen, swap that in. Note, when using frozen broccoli, there’s no need to blanch it first.
Choose good quality cheese! I prefer Pecorini Romano PDO, a sheep’s milk cheese that delivers a sharp, salty, deeply flavorful experience. PDO means Protected Designation of Origin, which guarantees the cheese was produced in designated Italian regions following strict traditional methods.
Broccoli with Pecorino Romano
This colorful side dish features buttery, tender-crisp broccoli, laced with garlic and red pepper flakes, topped with shaved Pecorino Romano cheese. So simple, yet so sublime!
Ingredients
- 4 cups fresh broccoli florets, or 1-2 bunches broccolini (baby broccoli)
- 2 tablespoons butter
- 3 cloves garlic
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- Salt and black pepper
- 1 wedge Pecorino Romano PDO, or parmesan cheese (or grated cheese)
Instructions
- Blanch the broccoli in a large pot of boiling water for 1 minute. Drain.
- Melt the butter in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook for 30 seconds. Add the broccoli and cook for 3 to 5 minutes, until crisp-tender.
- Season to taste with salt and pepper.
- Using a peeler or grater, shave cheese over top (or sprinkle the cheese over top if you’re using grated cheese).
Calories: 89kcal, Carbohydrates: 7g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 99mg, Potassium: 295mg, Fiber: 2g, Sugar: 2g, Vitamin A: 807IU, Vitamin C: 79mg, Calcium: 63mg, Iron: 1mg