Broccoli was developed as a food item during Roman times. It came to the United States with Italian immigrants towards the end of the 1800s, but it did not become popular outside of Italian homes until the 1920s. That’s around the same time that my grandmother came to the US from Italy with her older sister and parents.
A few years ago, we added a broccoli dish to the Christmas Day dinner menu. We didn’t realize at the time that broccoli was an Italian thing, although I knew my grandmother often served this vegetable beside the pasta entrees. Broccoli prepared as the vegetable side fits in quite nicely with our Italian Christmas dinner with my side of the family.
Garlic Parmesan Broccoli
Garlic Parmesan Broccoli (adapted from foodandwine.com)
Time Required: 30 minutes; Makes 6 servings
Ingredients:
- 4 ounces unsalted butter, softened
- 1 large garlic clove, very thinly sliced
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- salt & freshly ground pepper, to taste
- 1 large head of broccoli, about 2 pounds, cut into florets with long stems
- 3 tablespoons extra-virgin olive oil
Preheat the oven to 425°. Position a rack in the upper third of the oven. In a food processor, pulse the butter with the garlic and cheese until it is smooth. Scrape the butter into a small bowl and season it lightly with salt and pepper.
In a large bowl, toss the broccoli florets with the olive oil and season them with salt and pepper. Spread the broccoli spears on a large rimmed baking sheet and roast them for 10 to 15 minutes, stirring them once, until the broccoli is crisp-tender and browned on the bottom.
Add the grated Parmesan and the garlic butter to the roasted broccoli.
Preheat the broiler. Return the broccoli spears to the bowl and toss then with the garlic-cheese butter. Transfer the broccoli back to the baking sheet, scraping all of the butter in the bowl onto the florets. Broil the pan 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots.
Broil the broccoli for just a few minutes.
Transfer the broccoli to a bowl or platter to serve.
A great Italian tradition!
Italians know how to do great food! ~Linda
Garlic Parmesan Broccoli (adapted from foodandwine.com)
Time Required: 30 minutes; Makes 6 servings
Ingredients:
- 4 ounces unsalted butter, softened
- 1 large garlic clove, very thinly sliced
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- salt & freshly ground pepper, to taste
- 1 large head of broccoli, about 2 pounds, cut into florets with long stems
- 3 tablespoons extra-virgin olive oil
Preheat the oven to 425°. Position a rack in the upper third of the oven. In a food processor, pulse the butter with the garlic and cheese until it is smooth. Scrape the butter into a small bowl and season it lightly with salt and pepper.
In a large bowl, toss the broccoli florets with the olive oil and season them with salt and pepper. Spread the broccoli spears on a large rimmed baking sheet and roast them for 10 to 15 minutes, stirring them once, until the broccoli is crisp-tender and browned on the bottom.
Preheat the broiler. Return the broccoli spears to the bowl and toss then with the garlic-cheese butter. Transfer the broccoli back to the baking sheet, scraping all of the butter in the bowl onto the florets. Broil the pan 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the broccoli to a bowl or platter to serve.