Roasted crispy broccoli makes an excellent appetizer or a very tasty side dish. This recipe is quick and easy. Broccoli florets are first cooked, then smashed to flatten them as much as possible. Finally, they are topped with Parmigiano Reggiano cheese and garlic and roasted in the oven until crispy! A real treat!
You can use Parmesan Crispy Broccoli in many ways. You can enjoy it as a tasty snack, as an unusual starter, or as a side dish to meat or fish dishes. With this recipe, you will have broccoli with a very inviting texture that actually stays soft in the stalks and crispy in the florets.
Try the recipe for roasted crispy broccoli, which is very interesting in texture and flavor. From the sweetness of the broccoli to the unique flavor of Parmigiano Reggiano to the aroma of garlic and spices, this dish, while simple, is an explosion of flavors.
A quick and easy recipe that requires only a few minutes of cooking in a high temperature oven and a few minutes of grilling for gratin. For this recipe, it's best to use the smaller florets, which don't require long cooking or pre-boiling. The broccoli should not be mushy when cooked, but should remain firm.
If you like broccoli, try this recipe and you will be delighted with these crispy broccoli florets, thin, tasty and crispy!
Ingredients
Prep Time: 10 Min | Cook Time: 18 Min | Servings: 4
- About 300 g (⅔ pound) of broccoli, enough to make about 20-25 florets
- 300 ml (1 ¼ cups) of water
- 50 g (4 tablespoons) of extra virgin olive oil. Try this Italian Olio di Puglia by Le Ferre
- 1 clove of garlic
- a pinch of chili powder
- fine salt to taste
- 50 g (4 tablespoons) of grated Parmigiano Reggiano. Try this authentic Italian Parmigiano Reggiano DOP 36 months
Instructions
Step 1) - First wash the broccoli and separate the florets. Then use a knife to remove the leathery outer part from the stalk.
Place the florets on a baking sheet and cover with the water.
Step 2) - Bake in a preheated oven at 200°C (390°F) for about 15 minutes. After about 7 minutes, flip to the other side.
PLEASE NOTE: You can also steam or microwave the broccoli (see paragraph below). The important thing is not to overcook them. The broccoli should still be crunchy when cooked, yet tender.
While the broccoli florets are cooking, prepare the dressing. In a small bowl, combine the extra virgin olive oil, salt, minced garlic, and a pinch of chili pepper to taste. Mix well and set aside.
Step 3) - Use a fork to check that the broccoli stems are tender but not overcooked. Then remove the baking dish from the oven, but do not turn it off.
Using the bottom of a sturdy glass or a meat tenderizer, crush the florets to make them as flat as possible.
Step 4) - Using a pastry brush, generously coat the florets with the garlic flavored oil.
Then sprinkle the grated Parmigiano cheese over the broccoli. As you add the Parmigiano, it will begin to melt from the heat of the baking sheet, forming a crispy crust.
Step 5) - Return the baking sheet to the oven, still at 200°C (390°F), for about 5 minutes. Then turn on the grill for an additional 2 to 3 minutes. Remove the broccoli when they are nicely browned and crispy.
Your Smashed Crispy Broccoli with Parmigiano Reggiano and Garlic are ready! Enjoy them immediately so they don't lose their crispness!
YOU MUST ALSO TRY:
- Roasted Fennel with Parmesan, Breadcrumbs and Sage
- Orecchiette with Broccoli, Anchovies and Tomatoes
- Orecchiette with Broccoli Rabe
- Roasted Potatoes
Storage
These tasty and delicious crispy broccoli florets are best eaten right away to enjoy their crispness.
You can store them for a few days in the refrigerator, sealed in an airtight container. They will still taste great, but they will not be as crisp.
We recommend adding a little more Parmigiano-Reggiano cheese and reheating them in the oven, under the grill for a few minutes.
Make Ahead and Freeze
Sure, you can make Crispy Broccoli a few days ahead if you prefer. Prepare the broccoli as described in steps 1-4. Then store in the refrigerator or freeze.
When it's time to enjoy this goodness, bake it in the oven as described in step 5. There is no need to thaw. Just add a few minutes to the cooking time for frozen broccoli florets.
Tips
Precooking the Broccoli Florets: Three Metods
As we have seen, it's necessary to cook the broccoli a bit to flatten them. The flat surface makes it easier to season and then cook these vegetables.
However, the texture of the broccoli must remain firm.
- IN THE OVEN: For convenience, we have suggested that you pre-cook it directly in the baking dish in which you will finish the recipe. The water added should not cover the broccoli, but only provide moisture. We don't want a boiled and watery result, but a crisp cooking.
- STEAM COOKING: You can also do this step by steaming for about 10 minutes. Steam baskets come in a variety of sizes and materials. You can choose from stainless steel, bamboo or silicone.
- MICROWAVE OVEN: You can also soften broccoli in the microwave oven. Place the broccoli florets in a large microwaveable bowl with 2 tablespoons of water. Cover and microwave on high, stirring once, until broccoli is tender, about 3 minutes. Transfer to a baking sheet and place in the oven (steps 3-4-5).
Tips and Variations
We flavored the extra virgin olive oil with garlic and a little chili pepper. Of course, you can use other flavorings.
- PAPRIKA: Paprika (sweet or hot) also goes well with broccoli.
- AROMATIC HERBS: Or you can use herbs like rosemary, oregano, or marjoram.
- ANCHOVIES: Anchovies in oil are another combination that goes well with broccoli. You can take two anchovy fillets and mix them with the oil.
- ROMAN PECORINO: If you prefer a stronger flavor, you can add a little Roman Pecorino Romano to the parmigiano or use only the pecorino.
- BALSAMIC GLAZE: For a refined and original touch, you can add a little balsamic vinegar glaze to the Smashed Crispy Broccoli before serving. Balsamic glaze is an Italian delicacy. It consists of balsamic vinegar cooked to a very thick consistency. It can be found in most well-stocked supermarkets. Or make it yourself by boiling 1 cup of balsamic vinegar in a small saucepan over medium heat until it becomes syrupy and reduces to about ¼ cup; this takes about 10-12 minutes.
Recipe Card
Roasted Crispy Broccoli with Parmigiano Reggiano
Ingredients
- 300 g broccoli ⅔ pound, enough to make about 20-25 florets
- 300 ml water 1 ¼ cups
- 50 g olive oil 4 tablespoons, extra virgin
- 1 clove garlic
- 1 pinch chili powder
- salt to taste
- 50 g Parmigiano Reggiano. 4 tablespoons, grated
Instructions
- Wash the broccoli and separate the florets. Then use a knife to remove the leathery outer part from the stalk.
- Place the florets on a baking sheet and cover with the water.
- Bake in a preheated oven at 200°C (390°F) for about 15 minutes. After about 7 minutes, flip to the other side. You can also steam or microwave the broccoli (see paragraph below). The important thing is not to overcook them. The broccoli should still be crunchy when cooked, yet tender.
- While the broccoli florets are cooking, prepare the dressing. In a small bowl, combine the extra virgin olive oil, salt, minced garlic, and a pinch of chili pepper to taste. Mix well and set aside.
- Use a fork to check that the broccoli stems are tender but not overcooked. Then remove the baking dish from the oven, but do not turn it off.
- Using the bottom of a sturdy glass or a meat tenderizer, crush the florets to make them as flat as possible.
- Using a pastry brush, generously coat the florets with the garlic flavored oil.
- Then sprinkle the grated Parmigiano cheese over the broccoli. As you add the Parmigiano, it will begin to melt from the heat of the baking sheet, forming a crispy crust.
- Return the baking sheet to the oven, still at 200°C (390°F), for about 5 minutes. Then turn on the grill for an additional 2 to 3 minutes. Remove the broccoli when they are nicely browned and crispy.
Leave a Reply