Ingredients (Serves 4)

• 1 pound 2 ounces / 510 g broccoli, preferably organic
• 1 tablespoon / 15 ml extra-virgin olive oil
• 1 large or 2 small garlic cloves
• 1 tablespoon + 1 teaspoon / 20 ml Meyer lemon juice, freshly squeezed
• 1/4 teaspoon fine sea salt
• A pinch of freshly ground black pepper
• 3/4 ounce / 21 g freshly grated Parmigiano-Reggiano

Instructions

Wash and cut broccoli heads into florets, halving large florets lengthwise. Peel the tough outer layer of the stalk(s), quarter if very thick, and cut crosswise into coins. Steam until half-way cooked, then transfer to a bowl. The actual time depends on the freshness of the broccoli and on your personal preference in terms of softness.

Heat the oven to 400 F / 205 C.

Cut broccoli into smaller pieces (i.e., cut florets in half lengthwise, cut long stems in half crosswise).

Warm up the olive oil in a skillet. Peel and quarter the large garlic clove (halve the small cloves). Remove the green sprout inside, if present. Add the garlic to the oil and toss. Lightly fry the garlic in the oil for one minute, then add the broccoli to the skillet. Stir well and cook until the broccoli is done to your liking, stirring often.

Remove the skillet for the heat. Remove the garlic and discard. Season the broccoli with lemon juice, salt and pepper, and stir well. (I am not sure whether Pellegrini stirred the broccoli after adding the grated Parmigiano-Reggiano: I decided to distribute it on the surface.)

Transfer the broccoli to a 9 1/2-inch / 24 cm glass or ceramic deep dish pie plate (1 3/4 inch / 4.5 cm deep) and arrange it to form an even layer.

Distribute grated Parmigiano-Reggiano on the broccoli. Place the plate in the oven and bake for about 10 minutes. Take out of the oven and serve.

Besides hot out of the oven, I like this broccoli dish also at room temperature.

Go to the full post on broccoli al Parmigiano-Reggiano (à la Angelo Pellegrini)