Sunday, April 14, 2013

Roasted Broccoli with Lemon, Pecorino and Basil. Thank you, Ina!

Ina Garten, I want to thank you. Your recipes rule and you manage to be super classy (what a super classy thing to say!) while also appearing approachable and fun (something not all celebrity chef's manage, but I'm not naming names here). 

The idea of partying down with you and all your "boyfriends" in East Hampton makes me feel almost giddy. I don't generally consider myself a chef-groupie, but for you Ina, I'd snip hydrangeas, iron button downs, and carry picnic baskets full of fine china and pâté all-day-long! 

So, here's to you, Ina! Thank you for sharing your rad, well-tested recipes. High five!

Lemony Pecorino Roasted Broccoli
Adapted from Ina Garten's, Parmesan-Roasted Broccoli
6 medium heads broccoli (about 8 cups)
4 garlic cloves, peeled and sliced thinly
5 Tablespoons of "Good" olive oil, plus some more 
1 1/2 teaspoons sea salt
50 turns freshly ground black pepper
zest and juice of one lemon
1/3 cup pecorino, Parmesan or other aged hard Italian cheese
handful fresh basil leaves, roughly chopped (optional)

Preheat your oven to 425°F.

Chop the broccoli florets, leaving a nice long stem when possible. In a large bowl, toss the florets with 5 tablespoons of "good" olive oil (or whatever olive oil you have), the sliced garlic, salt and pepper. Transfer the broccoli florets to a baking sheet(s) large enough so they're in a single layer and not crowed this!

Roast for 20 to 25 minutes, until "crisp-tender" and starting to brown. Shake the baking sheet at the halfway mark to ensure even roasting.

Once roasted, take the broccoli out of the oven and toss with 1 1/2 tablespoons olive oil, the lemon zest and juice, pecorino and basil. Smack lips with glee! "Now, how easy is that!"