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Broccolini with Pecorino cheese


2 lb/g910 g broccolini
6 tbsp/60 ml extra-virgin olive oil
4 large shallots, sliced
oz/70 g Pecorino Piacentinu cheese, grated
cup/60 g bread crumbs


Serves: 8


Using a small sharp paring knife, trim the broccolini of its tough outer membrane starting with the base and peeling up toward the florets. Bring plenty of salted water to a boil in a large pot. Add the trimmed broccolini and cook for 4 to 5 minutes, or until just cooked but still very firm. Drain and lay the broccolini out flat to help them cool down and prevent them from overcooking. In a large frying pan, heat 2 tbsp of the olive oil until hot but not smoking. Add the shallots and sauté over medium heat for 3 to 5 minutes, or until deeply caramelized and crisp. Remove from the heat and set aside. Preheat the oven to 400°F/200°C/gas 6. Grease a large gratin dish or baking sheet/tray with 2 tbsp of the oil. Lay the cooked and cooled broccolini in the pan and scatter the crispy shallots on top. Sprinkle with the grated cheese and then the bread crumbs. Finally, drizzle the remaining olive oil over the top. Bake for 20 to 25 minutes or until the surface is golden and crisp. Remove from the oven and serve.

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