Tuesday, February 8, 2011

Broccoli Parmesan Gratin



Is it spring yet?
Not even close.

No farmer's markets open yet (not till June around these parts).

The only thing that looks good lately is broccoli, cauliflower and some root vegetables. They will have to do until April, when asparagus starts to show up.

This is a great recipe that I've been making for years. It's dinner party worthy, and everything is better with toasted breadcrumbs and cheese on top!

It's originally from the New York Times, but I have changed it over the years to a higher cooking temperature and more stock and more anchovy paste. I also don't cover it with foil like the recipe says, I cook it till it's golden brown.



Broccoli Parmesan Gratin: (loosely adapted from the New York Times)

1 head of broccoli, cut into florets, and cut in half
1/2 cup chicken broth
2 tbsp white wine
1 tbsp anchovy paste
black pepper
1/2 cup breadcrumbs (I use fresh, but you could use dried if you like)
1/3 cup of freshly grated Parmesan cheese
olive oil to drizzle

Blanch or steam the broccoli for 2 minutes to get a nice green color (make sure your florets are cut in half, so they lay nicely in the casserole dish).



Place the steamed broccoli in a buttered 10" x 8" casserole dish.

In a bowl, whisk together the broth, wine, anchovy paste and some pepper.
Pour over the broccoli.



Combine the breadcrumbs and cheese and spread over the broccoli. Drizzle the top with olive oil and bake in a 400F oven for about 30 minutes until the top is golden brown.

Serves 4 as a side dish.
Yum!



11 comments:

The Japanese Redneck said...

Broccoli is one of my favorite veggies!

That looks good and I like for things to be browned that way.

Anonymous said...

That's one funky tube of toothpaste you got there.

Ciao Chow Linda said...

crunchy topping and anchovy paste? SOLD!

Stacey Snacks said...

FYI: I did not brush my teeth with the anchovy paste, though it is tempting! (then you have fish breath).

Jen_from_NJ said...

Nice gratin! Thank you for sharing the idea Stacey.

Proud Italian Cook said...

Why don't I like anchovy's? I like everything else though!

Joanne said...

I have to say, the dearth of produce at the farmer's markets was kind of depressing me. Then I saw this. Sounds like creamy delicious heaven.

Dianabol said...

Congrats, you've actually succeeded at making brokoli tasty. Thank you.

kat said...

OK, I've never even tried anchovy paste!

Marine Loves Papi... said...

I was told today at cooking college that broccoli is one of the most nutritious vegetables out there and we should be eating as much as we can. This would be great with cauliflower too :)

Anonymous said...

This is the only way I eat broccoli. I've been making this since you posted the recipe, and always loved it. Thank you!