Eten & drinken
Roasted Broccoli Cacio e Pepe
Ingrédients
- 1 1/2 pounds of cut broccoli florets (and the trimmed, sliced stems if you have them)
- 3 tablespoons of olive oil
- 2 tablespoons of red wine vinegar (any vinegar or citrus juice works fine here)
- Pinch of salt
- Ample amount of freshly ground black pepper (about 10 turns on the pepper mill)
- 1 cup of shredded parmesan and/or pecorino cheese
Directions
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Preheat the oven to 400°F. Whisk 3 tbsp of olive oil with 2 tbsp of red wine vinegar (any vinegar or citrus juice works fine here!) and salt, and then toss everything on a baking sheet with 1 1/2 lbs of cut broccoli florets (and the trimmed, sliced stems if you have them).
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Roast until crisp-tender, 20-25 minutes.
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Evenly sprinkle the broccoli with 1 cup of shredded parmesan and/or pecorino cheese and an ample amount of freshly ground black pepper (about 10 turns on the pepper mill).
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Return to the oven and roast until the cheese is melted and browned at the edges, 8-10 minutes longer.
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