Ken & Debbie came for dinner last night to celebrate their February birthdays with the family. Everybody loved the shrimp with pasta, but the big hit was our niece Lysh's "broccoli, parmeson, & lemon." Payne was lamenting today that there were no leftovers, so he could nibble.
Here's the recipe:
3 heads broccoli (about 3 pounds)
3 tablespoons olive oil
Salt and pepper
1 cup freshly grated Parmigiano-Reggiano
1 lemon, juiced
Preheat oven to 400 degrees F. Trim 1-inch off broccoli stalks and the cut the broccoli lengthwise into spears. Arrange on a nonstick cookie sheet or jelly roll pan (a cookie sheet with sides). Drizzle oil and season with salt & pepper. Toss to coat evenly. Roast (also known as bake) in the oven for 10 minutes.
Pull the pan out and sprinkle the cheese evenly over the top of the vegetable and bake again until the cheese melts and forms a crisp shell (about 10 minutes).
Lift the broccoli onto a platter with a spatula and drizzle with fresh lemon juice.
No comments:
Post a Comment