Broccoli Romanesco with Parmesan
2 heads of broccoli Romanesco (about 1 1/2 to 2 pounds)
2 to 4 garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
1/2 cup water
Salt
Pepper
1/2 cup grated Parmigiano-Reggiano
- Core the heads of broccoli
Romanesco and cut or break the heads into small bite-sized florets to make
about 5 cups.
- In a sauté pan that has a
cover, place the olive oil and bring to a moderate heat.
- Add the pieces of sliced
garlic and the broccoli Romanesco florets and cook over a moderate heat
until the garlic and the edges of the florets are browned.
- Add the water, a pinch of
salt, and several grinds of pepper. Reduce the heat to medium-low
and cover. Cook for about 10 minutes until the water gradually
dissipates and the florets become tender.
- Remove from the heat and
sprinkle the grated cheese on the cooked florets. Toss to combine.
- Serve immediately.
Tip: This cooking method can also be deliciously used with
either broccoli or cauliflower.