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Broccoli With Pecorino

You could also use cauliflower, but broccoli makes a pleasant variation on the more usual combination. Be careful not to overcook the broccoli or you will end up with a soggy mess.

Assemble:

350g of broccoli, cut into florets
75g grated Pecorino cheese (or Parmesan)
75g shaved Pecorino cheese
50g clarified butter (ghee)

Cook the broccoli in simmering, salted water for 5 minutes and no longer. Drain and refresh in iced water. Drain again.

Preheat the oven to 200°C, 400°F

Put the broccoli into an ovenproof dish in one layer, dot it with the clarified butter and sprinkle the shaved Pecorino over the top.

Bake this in the oven for five minutes, before adding the grated Pecorino. Return the dish to the oven and cook for a further 5 minutes, or until the cheese is just turning brown.

The quantities I have given will serve two people as a side dish. Double the amounts for four.

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