marsha-tbay
Well-known member
Broccoli with Pine Nuts
delicious hot or cold
1 head of broccoli
1-1/2 tbsp pine nuts
2 tbsp olive oil
2 cloves garlic, minced
3 tbsp Italian flavored bread crumbs
2 tbsp freshly grated parmesan cheese, divided
dash of grated nutmeg
salt and pepper
Cut broccoli into florets. Set aside stalks for another use. Blanch broccoli florets for 1 minute in boiling water. Rinse in a colander under cool water. Drain on paper towels and set aside.
Saute pine nuts in olive oil over medium heat in a skillet until lightly browned. Remove and set aside. Saute garlic in the same skillet. Add broccoli florets. Cook for 7 minutes or until liquid evaporates. Add bread crumbs, pine nuts and 1 tbsp. of the parmesan cheese, heat thoroughly and toss well.
Season with nutmeg, salt and pepper. Top with the remaining parmesan cheese. Serve immediately.
Serves 6
This dish can be used as a topping for pasta.
Capital Celebrations
Jr. League of Washington
delicious hot or cold
1 head of broccoli
1-1/2 tbsp pine nuts
2 tbsp olive oil
2 cloves garlic, minced
3 tbsp Italian flavored bread crumbs
2 tbsp freshly grated parmesan cheese, divided
dash of grated nutmeg
salt and pepper
Cut broccoli into florets. Set aside stalks for another use. Blanch broccoli florets for 1 minute in boiling water. Rinse in a colander under cool water. Drain on paper towels and set aside.
Saute pine nuts in olive oil over medium heat in a skillet until lightly browned. Remove and set aside. Saute garlic in the same skillet. Add broccoli florets. Cook for 7 minutes or until liquid evaporates. Add bread crumbs, pine nuts and 1 tbsp. of the parmesan cheese, heat thoroughly and toss well.
Season with nutmeg, salt and pepper. Top with the remaining parmesan cheese. Serve immediately.
Serves 6
This dish can be used as a topping for pasta.
Capital Celebrations
Jr. League of Washington