“Broccoli can be eaten raw, but it nevertheless tastes better when quickly cooked or roasted. With longer cooking broccoli loses its nourishments, colour and taste. In combination with lemon and aromatic cheese it tastes phenomenal.”
Ingredients:
1 larger broccoli flower heads
2 bio lemons
80-100g Parmesan cheese
salt
freshly ground pepper
freshly ground chili
olive oil (with lemon)
2 garlic cloves (optional)
1 larger broccoli flower heads
2 bio lemons
80-100g Parmesan cheese
salt
freshly ground pepper
freshly ground chili
olive oil (with lemon)
2 garlic cloves (optional)
Method:
- Cut the broccoli flowers into larger pieces.
- Cook them for maximum 1 minute in a boiling salted water with stems facing down.
- Place the broccolis onto an oiled oven tray, and drizzle with juice from 1 lemon and olive oil.
- Cut the other lemon into slices and add them to broccoli pieces.
- Sprinkle everything with 3/4 of Grana Padano or Parmesan cheese.
- Roast in preheated oven at 220°C around 8-10 minutes.
- Sprinkle the rest of the cheese over the finished dish.
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