This is a simple side dish influenced by Italian flavours. The combination of roasted broccoli and cheese is lovely, and here, we use two types of cheese: salty Parmesan and rich and creamy ricotta. The broccoli is barely roasted and still crunchy, and the mild cheese adds layers of depth to the dish. Simple, elegant, and delicious, this is the perfect side dish for any table.
Like every recipe I have cooked from Diana Henry, this recipe is absolutely delicious. Subtle flavours dominate this meal, and the spices are balanced. A Change of Appetite was my first Diana Henry cookbook, and after making a couple of recipes from it, I was addicted to her cooking. The recipes feature flavours and cuisines from around the world, and her writing style is fun and easy. Like this recipe, the dishes are amazing and step away from the ordinary.
For more wonderful recipes from this cookbook, click here.
Ingredients:
1 small head of broccoli
Olive oil
4 oz. ricotta
4 oz. Parmesan, grated
Juice of 1/2 lime
Zest of 1 lime
1/2 teaspoon pepper
Salt, to taste
Method:
Break to cut the broccoli into small florets. Toss with olive oil, salt and pepper.
Mix the ricotta with the lime zest and juice and set aside.
Heat an oven in broil mode.
Layer the broccoli on a lined baking sheet and roast for 3-4 minutes until barely cooked and just beginning to char. Remove the broccoli and add the Parmesan shavings and dollops of ricotta. Roast again for 1 1/2 minutes until the Parmesan is melted.
Serve immediately.
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