Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 15 minutes |
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Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
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Ingredients
- 1½ lb broccolini, trimmed at the base
- 4 tablespoons extra virgin olive oil
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- 6 oz grated Pecorino-Romano cheese
- Juice of ½ lemon
Servings: people
Instructions
- Special Equipment: Parchment paper. Preheat the oven to 425°F.
- Cut the trimmed broccolini stems in half lengthwise. Don’t cut the florets. Place the broccolini on a baking sheet lined with parchment paper. Drizzle the olive oil on the broccolini and sprinkle with the salt and pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 minutes, turning once, until crisp-tender\ and slightly browned at the edges.
- Sprinkle the Pecorino over the roasted broccolini and return to the oven for 3 to 4 minutes, just until the cheese melts. Squeeze ½ a lemon over the baking sheet, taste for seasonings, and serve hot.
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