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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil and add 2 tablespoons kosher salt. | 2. Cut off the thick broccoli stalks, and cut the broccoli into 1-inch florets with about 1 inch of the tender stalks. Reserve the stalks for another use. Add the broccoli to the boiling water and blanch until crisp-tender, about 3 minutes; do not overcook. Drain in a colander and rinse under cold water to stop the cooking; drain well and pat dry. | 3. Put the pecorino in a large bowl and whisk in the warm water. Whisking constantly, slowly drizzle in the oil to make a loose emulsion. Add the broccoli and toss to coat. Season with Maldon salt, if necessary, and with pepper. Let stand for 30 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt				-	-	-	-
broccoli	1	pounds		154.2216	30.1186	12.7913	1.6783
pecorino romano cheese	1/2	cup	grated	-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
extra virgin olive oil	2	tablespoons		-	-	-	-
salt			coarse ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.