A journey through the intense flavors of the Italian countryside: fresh broccoli, wrapped in a melty and flavorful blanket of Pecorino Canestrato del Pastore, with a sprinkle of aromatic herbs for an irresistible and fragrant side dish. The golden crust on the surface makes this dish a must for those who love gratin, offering a rustic yet refined taste experience.
Wash the broccoli and cut them into florets. Blanch them for 3-4 minutes in lightly salted water, then drain well and cool them under cold water to maintain their bright color.
In a bowl, mix the extra virgin olive oil with the chopped garlic clove and the chopped fresh rosemary. Season the broccoli with this emulsion, salt, and pepper.
Arrange the broccoli in a lightly greased baking dish. Sprinkle half of the Pecorino Canestrato del Pastore on top and add the milk pouring it over the broccoli (for a creamier gratin).
Mix the breadcrumbs with the rest of the 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 for about 20-25 minutes, until golden brown.
Remove from the oven and let it 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
In the refrigerator, covered, for up to 2 days. Reheat slightly before serving.
Great also as a rich side dish or vegetarian main course!
Italy, 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 |
