Saturday, May 9, 2009


(Broccoli w/Parmesan fritelle)
2 Tb+ unsalted butter
1/2 cup–size Parmesan cheese block
1/2 large broccoli head or 1 broccoli crown
1 Tb lemon juice
1/2 Tb fresh sage

Preheat oven to 350.
Grate Parmesan. Chop sage.
If not using crown, cut florets from broccoli head in 1 large piece. Peel skin from stems, trim bottoms, and halve lengthwise.

Line cookie sheet w/foil, and butter foil well. Sprinkle cheese in thin layer and cook about 5 min.
Quickly slide foil off sheet and let cool on rack or counter.
When cool, pry cheese off foil and crumb into bits.

Bring large pot of water to boil. Add broccoli crown, or stems and florets. Cook 8 min. Drain and stand on warm serving platter. Scatter stems, if using, around florets and season all w/salt & pepper.

Melt 2 Tb butter over med-high. When just light brown, add lemon juice and sage. Swirl the pan about 30 sec and pour over broccoli. Sprinkle dish w/Parmesan.
Serves 2

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