Gratin Of Broccoli With Rosemary Garlic And Parmesan
|Broccoli||1 1⁄2 Pound, trimmed and separated into medium-size stalks|
|Garlic||2 Clove (10 gm), minced|
|Minced rosemary/1 teaspoon dried, crumbled||2 Teaspoon|
|Unsalted butter||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Parmesan||1⁄3 Cup (5.33 tbs), grated|
In a large saucepan of boiling salted water blanch the broccoli for 4 to 5 minutes, or until it is just tender, drain it, and refresh it under cold water.
In a small saucepan cook the garlic and the rosemary in the butter and the oil over moderately low heat, stirring, for 3 to 4 minutes, or until the garlic is pale golden.
Arrange the broccoli in a 1-quart gratin dish, spoon the rosemary mixture over it, and season the broccoli with salt and pepper.
Sprinkle the broccoli with the Parmesan.
The dish can be prepared up to 2 hours ahead, covered loosely, or up to 6hours, covered and chilled.
If chilled, bring the dish to room temperature before proceeding.
Bake the gratin in a preheated 400° F. oven for 25 minutes, or until it is bubbling and the top is golden.