Serves: 4
Total Calories: 119
1 Cut the broccoli into large florets. Trim off the ends of the stems. Peel off the tough skin with a swivel-blade vegetable peeler. Cut thick stems crosswise into 1/4-inch slices.
2 Bring a large pot of water to a boil. Add the broccoli and salt to taste. Cook until the broccoli is partially done, about 5 minutes. Drain and cool under cold water.
3 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a baking dish large enough to hold the broccoli.
4 Arrange the spears in the prepared dish, overlapping them slightly. Dot with the butter and sprinkle with pepper. Sprinkle the cheese on top.
5 Bake 10 minutes or until the cheese is melted and slightly browned. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Broccoli, Parma Style recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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