Serves 6 people
1 large bunch broccoli
½ cup coarsely grated Pecorino Romano
2 tablespoons warm water
2 tablespoons extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
Bring a large pot of water to a boil and add 2 tablespoons kosher salt.
Cut off the thick broccoli stalks, and cut the broccoli into 1-inch florets with about 1-inch of the tender stalks. Reserve the stalks for another use. Add the broccoli to the boiling water and blanch until crisp-tender, about 3 minutes; do not overcook. Drain in a colander and rinse under cold water to stop the cooking; drain well and pat dry.
Put the pecorino in a large bowl and whisk in the warm water. Whisking constantly, slowly drizzle in the oil to make a loose emulsion. Add the broccoli and toss to coat. Season with Maldon salt and pepper, to taste. Let stand for 30 minutes before serving.
Recipe courtesy of Molto Gusto (ecco 2010)