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 together...like 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!"
