I had a few comments and emails asking about the recipe for the broccoli we had at Sunday Dinner last week. The recipe was introduced to me by my sister and is from Ina Garten...my absolute favorite cookbook author and #1 on my list of who I would love to cook with someday. I am certain that once you try this recipe...you will not go back to your former way of preparing broccoli. This preparation is perfect for summer when broccoli is so easy to come by. In fact, I am heading to the fruit market as soon as I finish this post to pick up some more for dinner tonight.
So grab a pen or hit print.....here it comes:
(2008, Barefoot Contessa Back to Basics Cookbook)
4 to 5 pounds of broccoli
4 garlic cloves, peeled an thinly sliced
good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees
Cut the broccoli florets from the thick end of the stalks, leaving an inch or two of stalk attached to the florets. Discard rest of stalks. Cut the larger pieces through the base of the head and pull the florets apart. Place the florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons of olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, until crisp-tender and the tips of some florets are browned.
Remove the broccoli from the oven and immediately toss with the 1/2 tablespoons of olive oil, the lemon zest, lemon juice, pine nuts, parmesan and basil. Serve hot!
If you make this...let me know what you think. I could be partial to it because I am a sucker for anything with lemon as an ingredient...and you can really taste it on the broccoli. It's lovely.
I'm off now to drag...errr...I mean take my children to the market!!
(clearly not one of their favorite errands to run)
Just a note...this side dish goes really well with a loaf of crusty french bread smothered in butter and a summer pasta.
Don't forget the lemonade!!