BROCCOLI-PECORINO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
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.
BROCCOLINI SOFFRITI - MARIO BATALI
This is also great with asparagus. For a variation, add seasonings and grated parmesan to the bread crumbs and brown the topping under the broiler after the last step. Adapted from Mario Batali Holiday Food by Mario Batali.
Provided by LizzieBug
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim the broccolini into long stalks and bring a large pot water to a boil.
- Meanwhile, heat the olive oil in a large sauté pan over medium-low heat.
- Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant.
- While the garlic and anchovies cook, plunge the trimmed broccolini into the boiling water and cook for 1 minute.
- Drain the broccolini well and add it to the pan with the garlic and anchovies.
- Cook the broccolini over low heat until tender, about 10 to 12 minutes.
- Remove from the heat and season with salt and pepper. (Go easy on the salt at first because anchovies are already salty.).
- Sprinkle with breadcrumbs and serve hot.
Nutrition Facts : Calories 103.8, Fat 7.6, SaturatedFat 1.1, Cholesterol 4.2, Sodium 236.1, Carbohydrate 6.3, Fiber 0.4, Sugar 0.5, Protein 2.6
FETTUCCINE AL LIMONE (MARIO BATALI)
A spicy, lemony pasta. Adapted by Sweet B at Serious Eats, from a recipe in Mario Batali's _Molto Mario_ as reprinted in _People_ magazine, in an article entitled "Dinner for Four UNDER $10."
Provided by DrGaellon
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
- Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside.
- Drop the pasta into the boiling water and cook until al dente. Drain.
- Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.
MARIO BATALI'S BROCCOLI WITH PECORINO ROMANO
Make and share this Mario Batali's Broccoli With Pecorino Romano recipe from Food.com.
Provided by blucoat
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons kosher salt.
- 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.
- 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.
Nutrition Facts : Calories 74.2, Fat 4.9, SaturatedFat 0.7, Sodium 33.7, Carbohydrate 6.7, Fiber 2.6, Sugar 1.7, Protein 2.9
More about "mario batalis broccoli with pecorino romano food"
EASY ROASTED BROCCOLI WITH PECORINO AND …
From bhg.com
Servings 4Calories 197 per servingTotal Time 40 mins
- Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil. Add broccoli and olive oil to the pan; toss to coat, arranging larger pieces near the edges of pan. Season with salt and pepper. Roast 15 minutes. Turn and roast about 10 minutes more or just until broccoli is tender and nicely charred.
- Zest the whole lemon over the broccoli, then squeeze juice from half of the lemon over the broccoli. Sprinkle with cheese.
FETTUCCINE WITH LEMON, HOT PEPPERS AND PECORINO …
From splendidtable.org
ITALIAN MEATBALL RECIPE – MARIO BATALI
From circotx.com
CACIO E PEPE (BUCATINI, PECORINO ROMANO, BLACK …
From sipandfeast.com
BROCCOLI WITH PECORINO ROMANO
10 BEST PECORINO ROMANO CHEESE RECIPES | YUMMLY
From yummly.com
OVEN ROASTED BROCCOLI - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
Reviews 22Category Side DishCuisine AmericanTotal Time 30 mins
BROCCOLI ROMANESCO RECIPE | SERIOUSLY ITALIAN
From seriouseats.com
Cuisine ItalianTotal Time 15 minsCategory Side Dish
MARIO BATALI SIMPLE ITALIAN FOOD: RECIPES FROM MY TWO VILLAGES
From amazon.ca
Reviews 93Format HardcoverAuthor Mario Batali
MARIO BATALI’S ORECCHIETTE — 3 WAYS - TODAY
From today.com
BROCCOLI WITH PECORINO ROMANO | MARIO BATALI | MARIO …
MARIO BATALI'S CAPONATA SUB RECIPE. ENOUGH SAID. - FOOD REPUBLIC
From foodrepublic.com
ORECCHIETTE WITH SAUSAGE, BROCCOLI RABE AND PECORINO-ROMANO
From bigoven.com
10 BEST PECORINO ROMANO CHEESE RECIPES | YUMMLY
From yummly.com
SPAGHETTI ALLA CARBONARA RECIPE (EASY, AUTHENTIC VERSION)
From thekitchn.com
MAKING A MEAL WITH MARIO BATALI : NPR
From npr.org
MARIO BATALI’S BROCCOLI WITH PECORINO ROMANO
From worldbestrecipesdiabetic.blogspot.com
MARIO BATALI MEATBALLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ORECCHIETTE WITH BROCCOLI RABE WITH PECORINO ROMANO - TODAY
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love