Easy to prepare, just blanch broccoli for a few minutes in salted water and then bake sprinkled with the seasoning. A light side dish that can also be a main course. We added Taleggio cheese, a pungent cow’s milk Italian cheese typical of the Taleggio Valley in Lombardy, hence the name. Taleggio is cave aged and becomes quite tangy, it has a strong aroma but the flavor is fairly mild.
Serves 4, Preparation 20 Mins, Total Cooking 20 to 30 Mins
- About 3 heads of Broccoli, cut into small florets
- 150 g Italian Taleggio cheese
- 2 tablespoons of breadcrumbs
- 2 tablespoons grated Parmigiano cheese
- 1 teaspoon fine salt
- 1 teaspoon black pepper
- EVOO – Extra Virgin Olive Oil, 2 tbsp
- 1 knob unsalted butter
Wash and clean the broccoli florets, removing the more woody end of the stalk.
Bring plenty of salted water to the boil in a large pot and blanch broccoli florets for about 2 – 3 minutes until soft but still firm. Drain, rinse under running water to stop the cooking process and set aside.
Preheat the oven to 200 C in fan mode.
Cut Taleggio cheese into chunks.
Grease an ovenproof dish with a couple of tablespoons of EVOO and the butter, place the broccoli florets, add breadcrumbs and Taleggio chunks, breadcrumbs, salt and pepper and mix them together. Finish by adding more Taleggio chunks, grated Parmigiano and a drizzle of oil.
Bake for about 15 to 20 minutes 180 C Fan- oven until the cheese has melted and a crispy crust has formed.