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Baked broccoli

Baked broccoli


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Baked Broccoli Recipe by of 28-02-2020

THE broccoli in the oven they are a simple and tasty side dish, ideal for a little variation during the winter season (but not only). In this case I have dressed them with capers, pine nuts, raisins, pecorino cheese and cherry tomatoes. If you don't like bittersweet, you can omit raisins in order to avoid the sweet-salty contrast. I really liked them so much!

Method

How to make broccoli in the oven

First clean the broccoli, removing the central stem and dividing them into florets, then rinse them well under running water.

Prepare the other ingredients: wash and cut the cherry tomatoes into wedges, slice the olives, soak the raisins in hot water and squeeze them lightly, then add them to the desalted capers and pine nuts.

Arrange the broccoli florets on the baking sheet lined with parchment paper, then add cherry tomatoes, olives, capers, raisins, pine nuts, a pinch of salt and chilli.
Complete with oil and pecorino cheese, then cook for about 20 minutes at 200 ° C in a pre-heated ventilated oven.

The broccoli in the oven is ready: you can serve it hot, lukewarm or cold.


11 quick and tasty broccoli recipes

Broccoli are typical autumn and winter vegetables that are very healthy and tasty: a vegetable that cannot be missing in the kitchen. Even if they are not always appreciated by young and old, for their bitter taste, it is possible to prepare broccoli in many tasty recipes: first courses, second courses, side dishes and more. Here then 11 tasty recipes with broccoli, many dishes easy to prepare and that will conquer everyone, even those who do not particularly love these winter vegetables.


Baked broccoli: the quick and easy recipe!

Today we offer you a quick and easy recipe to make delicious baked broccoli.
A vegetarian recipe, which combines a pinch of spiciness given by the chilli pepper with the crunchiness of the almond and parmesan flakes that cover the broccoli.
Below you can find all the info to make delicious baked broccoli.

Ingrediants:

- Broccoli
- 2 tablespoons of olive oil
- 1/2 lemon juice
- A minced clove of garlic
- A spoonful of hot pepper
- Almond flakes
- Parmesan flakes
- A pinch of salt

Preparation:

Slice the broccoli.
Combine in a small bowl 2 tablespoons of olive oil, 1/2 lemon juice, a finely chopped clove of garlic and a tablespoon of chilli.
Pour the prepared dressing over the broccoli and mix.
Arrange the broccoli on a baking sheet lined with parchment paper.
Sprinkle with chopped almond flakes, parmesan flakes and a pinch of salt.
Bake in the oven for 25 minutes at 200 & deg.


Broccoli au gratin

THE broccoli au gratin are a great idea to bring a with winter return tasty, healthy and low in calories. A vegetarian recipe very easy and fast suitable for the whole family.

  • 500 g of broccoli
  • 50 g of Parmesan cheese
  • extra virgin olive oil
  • salt

THE broccoli au gratin I'm a winter outline good and tasty, which has the double advantage of being easy to make and low in calories. The recipe, in fact, does not include bechamel, cream or butter. The dressing consists only of extra virgin olive oil And Parmesan Cheese grated, ingredients that passed under the grill give the dish a delicious light crust.

These broccoli in the oven like this au gratin they are excellent especially with meat and egg main courses.

Even the crispy baked broccoli are an appetizing and light side dish, enlivened by the spicy note of chili pepper. Similar but a little more substantial are the Broccoli baked with bread and chilli.

If, on the other hand, you want to enjoy something softer and more enveloping, also suitable as second dish, the broccoli flan is the winning idea.


Baked broccoli with provolone

1) Wash the broccoli, clean them and divide them into florets. Pour plenty of water into a saucepan, bring it to a boil and add salt, then add the broccoli tops and cook them for 10 minutes, then drain them and keep them aside.

2) Grease an oven dish with 1-2 tablespoons of oil, peel and chop the garlic and distribute it on the bottom of the pan, then arrange the broccoli florets in a single layer on top.

3) Sprinkle the vegetables with breadcrumbs and grated provolone, sprinkle with abundant pepper, sprinkle with the remaining oil and pass in a hot oven a 180 ° C for 20-30 minutes, until the surface appears golden. Remove from the oven and serve.

Recommended wines: Donnici Bianco, Gavi (white).

THE baked broccoli with provolone they are a rich and tasty side dish perfect for autumn and winter, but not only. A way to make even the little ones eat this vegetable so healthy that they will not be able to refuse such an appetizing proposal.

To make this dish it is preferable to choose crispy broccoli with a nice green color that will be blanched in boiling water. If you want to muffle the characteristic odor, you can add white wine vinegar to the water.

To dress the broccoli you can also use smoked scamorza and slices of speck if you like the smoked flavor or ham and mozzarella for a more delicate variant. Perfect for a dinner with friends as it can be prepared in advance and reheated just before being served.


Ingrediants

We put on the fire a large pot half filled with water, we will need it to boil the broccoli, for a quick pre-cooking before putting them in the oven.

We clean the broccoli. We take the florets, and of the stem, the tender parts that we peel. We wash them well under running water.

Let's cook the broccoli in boiling water, let's not salt. We cook them for 5-10 minutes until they are cooked, but not undone. Also try the soaked broccoli pasta.

Meanwhile, prepare 2 beaten eggs in a bowl, with mozzarella cut into pieces, salt and pepper.

Drain the broccoli, let them cool a little before adding them to the eggs and mozzarella. We mix well and pour into a low baking pan, greased with extra virgin olive oil.

We bake in a hot oven for about 20 minutes at 200 ° C. We take out and serve our broccoli with hot and stringy baked mozzarella.

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Baked broccoli

I already know, many are waiting for the cooler temperatures because immediately after the summer because they can't wait to bring the autumn ingredients to the table starting from pumpkin up to chestnuts. But don't be surprised if I tell you that, myself, there are many people who are also waiting for the return of the broccoli cabbage, one of the protagonists of the colder seasons. So today I'm going to try to make everyone agree a little bit with my version of baked broccoli.

It is a recipe that I propose from time to time here at home when my friends come and I don't want to prepare the usual one baked pumpkin as a side dish. In this version I add potatoes to the broccoli, which make everyone happy, carrots and then some cubes of feta. The characteristic of this cheese is that it does not melt like the others but keeps its firm shape. However, a soft heart hides beneath its golden crust. In short, it is all to be discovered!

You will see that this baked broccoli recipe will soon conquer you and your loved ones too thanks to its simplicity but that does not fall into banality. Lovers of cool temperatures, and that deep down I know you are romantic, do not forget to accompany the dish with a good glass of red!

Meanwhile, I told you about the recipe for baked broccoli, now I'm waiting for your photos by tagging me on Instagram and using the hashtag #giovannicastaldi.


Preparation

We wash the broccoli and let it drain well on a cloth, then cut it in half keeping at least three centimeters of stem. We then proceed to make many slices of about two centimeters. We can simply divide the smallest florets in half or leave them whole.

Now let's take a bowl large enough to contain all the broccoli and mix the oil, the chilli, the salt, Now let's put the slices of broccoli and turn them to season them evenly. If we decide to add carrots, let's put them in the bowl.

Take a baking tray or oven tray and line it with parchment paper, lightly drain the slices of broccoli and arrange them side by side neatly and slightly spaced. We turn on the oven at 200 & deg.
With a spoon pour the remaining sauce on the slices, add the almonds and the coarsely grated Parmesan cheese. We bake and let it cook for about 12 minutes.

After the time has elapsed, take a tongs and turn them, then continue cooking for another 10 minutes. These broccoli are delicious both hot and crunchy and at room temperature.

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How to prepare broccoli in the oven

Clean the broccoli: remove the outer leaves, cut the broccoli in half leaving 2-3 centimeters of the stem and cut the two parts into slices. Leave the small florets whole and cut the larger ones in half. Arrange the broccoli on a baking tray lined with parchment paper, season with extra virgin olive oil, salt, chopped garlic and chilli pepper and a sprinkling of grated pecorino. Add another drizzle of oil, if necessary, and cook in a preheated oven at 250 ° for 8-10 minutes, turn them gently with tongs and cook for another 5 minutes. The buds should be crunchy, while the stems should remain soft, so keep an eye on cooking. Once ready, serve them immediately. Your baked broccoli is ready to be enjoyed.


Ingrediants

Wash the broccoli, divide it into florets and boil it in salted water, drain well.

Prepare a baking sheet with parchment paper.

In a bowl, mash the well-drained broccoli with a fork, add an egg, grated cheese and gruyere, if you like, a sprinkling of freshly ground black pepper. (don't wear it if there are children)

Mix the mixture well, add the sifted flour and mix it well, the mixture should have a soft but not too much consistency, adjust with salt if necessary.

With the help of a spoon, take the mixture and pass it in the breadcrumbs, first on one side then on the other, making it adhere well, with your hands formed into medallions, about 9-10 will come.

Place the medallions on the baking tray lined with parchment paper, sprinkle with a little extra virgin olive oil.

Bake in a preheated static oven at 180 ° for 30-35 minutes, turning them halfway through cooking, they must be golden on the surface. (always adjust with your oven)

Et Voilà your medallions ready to be tasted.

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Written by

Stefania

I want to re-propose a model of life regulated by the succession of the seasons, preferring fruit and vegetables during their natural ripening season is what was transmitted to me by my family and I made it my principle in the kitchen, hence the boundless desire to share it with you all.

About me

"Stef's recipes" was born from the immense passion I have for cooking, for everything related to good eating, good drinking, experimenting, revisiting ... continue

The importance of seasonality

Preferring fruit and vegetables during their natural ripening season is what my family passed on to me and I made them my principle in the kitchen.

Fruits and vegetables are naturally tastier, fresher, more fragrant and consequently more nutritious, also not to be underestimated is that when grown in season, they require far fewer pesticides to grow healthy.

The seasons naturally provide us with the foods we need most throughout the year.

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