Broccoli-Pecorino Gratinata

Name: Broccoli-Pecorino Gratinata
Yield: 4 servings
Ingredients: 1 2 bunches broccoli (about 3 pounds), stalks trimmed, tops broken into 2- to 3-inch florets; 1 1/4 cup (1/2 stick) unsalted butter, cut into very thin slices plus more for dish; 1 1/4 teaspoon dried crushed red pepper; 1 Coarse sea salt (preferably gray crystals); 1 Freshly ground black pepper; 1 2/3 cup freshly grated Pecorino Romano cheese (1 1/2 to 2 ounces)

From the kitchen of Carly

Broccoli slices layered thin and tight, dotted with butter, scattered with sharp Pecorino Romano, and finished with a kiss of red pepper heat. It bakes into something between a gratin and a vegetable tart, crispy at the edges, tender within.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 bunches broccoli (about 3 pounds), stalks trimmed, tops broken into 2- to 3-inch florets
11/4 cup (1/2 stick) unsalted butter, cut into very thin slices plus more for dish
11/4 teaspoon dried crushed red pepper
1Coarse sea salt (preferably gray crystals)
1Freshly ground black pepper
12/3 cup freshly grated Pecorino Romano cheese (1 1/2 to 2 ounces)

Instructions

Cook broccoli in boiling salted water until crisp-tender but still bright green, about 5 minutes. Drain and cool. Cut florets lengthwise into 1/4-inch-thick slices. Coat large oval gratin or 13x9x2-inch glass baking dish with butter. Arrange broccoli slices, overlapping snugly, in rows in dish. Sprinkle with crushed red pepper, salt, and black pepper. Dot with 1/4 cup butter, then sprinkle with cheese. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Preheat oven to 425°F. Bake gratinata uncovered until cheese is melted and broccoli tops brown, about 20 minutes.