Recipe: <!-- -->Broccoli with Parmigiano Reggiano and Pine Nuts<!-- -->
This easy, flavorful cooking method for broccoli would work equally well with asparagus or broccoli rabe. Salting the water generously is key to delicious results; the water should taste almost as...
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Cooking tools:
- Pot
- Stove
- Mixing bowl
- Microplane
- Colander
- Serving platter
- Cutting board
- Chef's knife
Ingredients
- 1 lemon, zest of
- 1/2 cup grated Parmigiano Reggiano
- 1/4 cup toasted pine nuts, chopped
- 1/8 teaspoon ground black pepper
- 1 large head broccoli, cut into florets (about 5 cups)
- 1 tablespoon extra-virgin olive oil
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