Lot 2s Pecorino Fried Bread With Broccoli Food

LOT 2'S PECORINO FRIED BREAD WITH BROCCOLI

Lot 2's Pecorino Fried Bread With Broccoli image

Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and serves it heaped on olive oil-fried bread showered with pecorino. The oily crunch of the bread, the saltiness of the cheese and the sweetness of the broccoli combine into something that, had it not been for my sense of propriety, would have had me licking the plate. I made a few minor edits while testing the recipe, taking down the olive oil by just a bit and streamlining the method. The result is a wonderful melding of simple ingredients and techniques that is easy to replicate at home, whenever the craving strikes.

Provided by Melissa Clark

Categories quick, appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 pound broccoli di ciccio, broccolette or regular broccoli
4 garlic cloves
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 (1-inch thick) slices day-old pain au levain or rustic white bread
6 anchovies, roughly chopped
1/2 teaspoon chile flakes
Juice and finely grated zest of 1/2 lemon
Salt, to taste
1/2 cup grated pecorino Romano cheese

Steps:

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. If using regular broccoli, cut into 2-inch pieces. Trim broccoli di ciccio or broccolette but leave whole. Blanch broccoli until bright green and just tender, about 1 minute. Transfer to ice water to cool. Let drain and squeeze out extra moisture. Roughly chop broccoli into bite-size pieces.
Mince 3 garlic cloves and halve the remaining one.
Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high until hot but not smoking. Fry 2 pieces of bread until golden brown, about 2 minutes per side. Set bread aside. Repeat with 2 more tablespoons olive oil and remaining bread.
Add remaining tablespoon oil to skillet. Add minced garlic, the anchovies and chile flakes, and cook for about 30 seconds or until fragrant. Add broccoli and heat until warmed through, 1 to 2 minutes. Turn off heat and stir in lemon juice and zest and a pinch of salt, or to taste.
Rub fried bread with garlic clove halves and sprinkle with some of the cheese. Place broccoli on top of bread and garnish with more cheese.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 624 milligrams, Sugar 3 grams, TransFat 0 grams

BROCCOLI-PECORINO GRATIN

Broccoli-Pecorino Gratin image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Microwave 8 cups broccoli florets, covered, until just tender, 8 minutes; transfer to a small baking dish. Melt 2 tablespoons butter in a saucepan over medium heat. Add 4 teaspoons flour; cook, whisking, until smooth, 2 minutes. Add 1 1/4 cups milk; season with salt, black pepper and cayenne. Cook, whisking, until thickened, 8 to 10 minutes. Whisk in 2 tablespoons grated pecorino romano. Pour over the broccoli and toss; top with more pecorino. Broil until browned.

FRIED BROCCOLI

Fried Broccoli image

My friends and I used to make this for every barbeque when I was growing up. It is an adaptation of a recipe my girlfriend's dad saw on TV. Although I have no idea what that original recipe was, this one tastes soooooooooo good with barbequed anything! It is broccoli so it tastes like broccoli. If you're expecting something else then this recipe won't please you :)

Provided by KRB7155

Categories Vegetable

Time 8m

Yield 4-5 serving(s)

Number Of Ingredients 6

Ingredients

1 bunch broccoli, cut into bite sized pieces
1 pinch rosemary
1 -2 tablespoon olive oil
1/2 cup breadcrumbs, approximately
white pepper
salt

Steps:

In a frying pan heat olive oil.
Put in a pinch of rosemary and saute until the scent gets very pungent.
Add broccoli and a couple of dashes of white pepper (2-4).
Saute until the broccoli gets very green but looks crunchy/cooked.
Lastly, toss in bread crumbs a bit at a time while still sauteing.
The crumbs will start to stick into the broccoli.
Once all or most of the crumbs are in the broccoli, saute for 1 or 2 minutes longer to brown.
Serve right away.

Nutrition Facts : Calories 134.9, Fat 4.7, SaturatedFat 0.7, Sodium 149.1, Carbohydrate 19.8, Fiber 4.6, Sugar 3.4, Protein 6.1

BROCCOLI-PECORINO GRATINATA

Broccoli-Pecorino Gratinata image

Provided by Michael Chiarello

Categories Cheese Side Bake Vegetarian Quick & Easy Low Cal High Fiber Casserole/Gratin Broccoli Fall Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 bunches broccoli (about 3 pounds), stalks trimmed, tops broken into 2- to 3-inch florets
1/4 cup (1/2 stick) unsalted butter, cut into very thin slices plus more for dish
1/4 teaspoon dried crushed red pepper
Coarse sea salt (preferably gray crystals)
Freshly ground black pepper
2/3 cup freshly grated Pecorino Romano cheese (1 1/2 to 2 ounces)

Steps:

Cook broccoli in boiling salted water until crisp-tender but still bright green, about 5 minutes. Drain and cool. Cut florets lengthwise into 1/4-inch-thick slices. Coat large oval gratin or 13x9x2-inch glass baking dish with butter. Arrange broccoli slices, overlapping snugly, in rows in dish. Sprinkle with crushed red pepper, salt, and black pepper. Dot with 1/4 cup butter, then sprinkle with cheese. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Preheat oven to 425°F. Bake gratinata uncovered until cheese is melted and broccoli tops brown, about 20 minutes.

BREADED BROCCOLI

Breaded Broccoli image

I've been on a quest for recipes that disguise veggies so my kids will eat them! I loved this recipe and my 1 1/2 year old did too when I gave her some sauce to dip it in!

Provided by Dine Dish

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 head broccoli, cut in spears
2 eggs, beaten seasoned with
salt and pepper
1 1/2 cups Italian seasoned breadcrumbs
oil (for frying)

Steps:

Cook the broccoli in water until al dente. Drain well.
Dip into egg, then bread crumbs and fry in hot oil until golden brown. Drain.
This can be made ahead of time and kept warm, uncovered, in the oven.

Nutrition Facts : Calories 260.8, Fat 5.5, SaturatedFat 1.5, Cholesterol 106.2, Sodium 876.7, Carbohydrate 41.1, Fiber 6.2, Sugar 5.4, Protein 13.8

GARLIC BREAD WITH PECORINO ROMANO BUTTER

Garlic Bread with Pecorino Romano Butter image

Categories Bread Cheese Garlic Side Bake Back to School Chill Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 10

Number Of Ingredients 5

Ingredients

1/2 cup unsalted butter, room temperature
1/2 cup grated pecorino Romano cheese
1/4 cup finely chopped fresh Italian parsley
2 garlic cloves, minced
1 14-inch-long loaf Italian or French bread, halved lengthwise

Steps:

Mix butter, cheese, parsley and garlic in medium bowl to blend well. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Preheat oven to 500°F. Place bread, cut side up, on baking sheet. Spread butter mixture evenly over cut sides of bread. Bake until topping is golden brown and bread is heated through, about 5 minutes.
Cut bread crosswise into 2-inch-wide pieces. Serve immediately.

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