A journey through the intense flavors of the Italian countryside: fresh broccoli, wrapped in a melting and flavorful layer of Pecorino Canestrato del Pastore, with a sprinkle of aromatic herbs for an irresistible and fragrant side dish. The golden crust on top makes this dish a must for gratin lovers, offering a rustic yet refined taste experience.
Wash the broccoli and divide into florets. Blanch them for 3-4 minutes in lightly salted water, then drain well and cool under cold water to maintain the bright color.
In a bowl, mix the extra virgin olive oil with the chopped garlic clove and chopped fresh rosemary. Season the broccoli with this mixture, salt, and pepper.
Arrange the broccoli in a lightly oiled baking dish. Sprinkle half of the Pecorino Canestrato del Pastore on top and add the milk by pouring it over the broccoli (for a creamier gratin).
Mix the breadcrumbs with the remaining pecorino and a pinch of pepper. Spread the mixture over the broccoli to create an irresistible crust.
Bake in a preheated static oven at 200°C (392°F) for about 20-25 minutes, until golden.
Remove from the oven and let rest for a few minutes. Serve hot, garnished with a sprig of fresh rosemary and an extra grating of Pecorino Canestrato del Pastore.
To enrich the dish:
For a sweet-salty contrast
Store covered in the refrigerator for up to 2 days. Reheat slightly before serving.
Also excellent as a rich side dish or a vegetarian main course!
Italia, Toscana
| Energy (kcal) | 127.62 |
| Carbohydrates (g) | 6.23 |
| of which Sugars (g) | 3.01 |
| Fat (g) | 8.34 |
| of which Saturates (g) | 3.06 |
| Protein (g) | 6.24 |
| Fiber (g) | 2.27 |
| Sale (g) | 0.3 |
