Baked Romanesco Broccoli With Mozzarella and Olives

Name: Baked Romanesco Broccoli With Mozzarella and Olives
Total time: 1 min
Ingredients: Salt and pepper; 2 or 3 medium heads romanesco broccoli (about 3 pounds); 3 tablespoons extra-virgin olive oil, plus more for baking dish; 1 pound fresh mozzarella, sliced; 1 cup grated pecorino or Parmesan (about 2 ounces); 1 dozen soft black oil-cured olives, or another type of black olive, pitted; 1 teaspoon roughly chopped capers; 4 roughly chopped anchovy fillets; 4 garlic cloves, minced; 1/2 teaspoon crushed red pepper, or to taste; Pinch of dried oregano

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Total: 1 hours

Servings: 5

Cost: $10.58 /serving

Author : David Tanis

black olives mozzarella parmesan

Baked Romanesco Broccoli With Mozzarella and Olives

Instructions

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Step 1

Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.

Step 2

Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.

Step 3

Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.

Step 4

Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.

Step 5

Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.

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