![]() Meanwhile, heat 4 quarts of salted water in a large pot and bring to a boil. Add the chili flakes and then turn the heat off. In a large skillet, heat 2 tablespoons of olive oil and garlic over medium heat until the garlic starts to brown. Freshly grated Parmesan or Pecorino Romano cheese, to taste.Salt and fresh cracked pepper, to taste.1 medium head of broccoli, cut into large pieces.The ruffled edges of our ribbon shaped pasta, Reginetti, are perfect for capturing every bit of this sauce. Prepare the broccoli on the oven tray and refrigerate until you are ready to cook.Extra virgin olive oil infused with sliced garlic and chili flakes flavor bright green broccoli for this easy pesto.To reheat - reheat in the microwave, in a frying pan or skillet over a medium heat or covered with foil in the oven at 180 C / 350 F / 160 FAN / Gas 4.Freezer - pack in airtight containers and freeze for up to a month.Refrigerator - cool, cover and refrigerate for up to 5 days.Salad - allow the roasted broccoli to cool and serve with feta or blue cheese crumbled over.Broccoli cheese -make a cheese sauce and serve with the broccoli.Spicy - replace the lemon zest with half a teaspoon of chilli flakes or smoked paprika.Broccoli - if you can't find tenderstem broccoli or long stemmed, use normal broccoli and break the florets into small pieces.Pheasant Breast with Wild Mushroom Sauce.I think that roasted tenderstem broccoli goes with anything, but it goes particularly well with beef dishes. Return to the oven for a further 20 minutes. Move the pieces around so that the lemon zest is distributed evenly. ![]() Turn the broccoli over and grate over the lemon zest. ![]() Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and roast for 10 minutes.
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