Mario Batali’s Broccoli With Pecorino Romano

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• kosher salt
• 1 large bunch broccoli (about 1 1/2 pounds)
• 1/2 cup coarsely grated pecorino romano cheese
• 2 tablespoons warm water
• 2 tablespoons extra virgin olive oil
• maldon salt or other flaky sea salt and fresh coarse ground black pepper

Recipe

• 1 bring a large pot of water to a boil and add 2 tablespoons kosher salt.
• 2 cut off the thick broccoli stalks, and cut the broccoli into 1-inch florets with about 1 inch of the tender stalks. reserve the stalks for another use. add the broccoli to the boiling water and blanch until crisp-tender, about 3 minutes; do not overcook. drain in a colander and rinse under cold water to stop the cooking; drain well and pat dry.
• 3 put the pecorino in a large bowl and whisk in the warm water. whisking constantly, slowly drizzle in the oil to make a loose emulsion. add the broccoli and toss to coat. season with maldon salt, if necessary, and with pepper. let stand for 30 minutes before serving.