From Smitten Kitchen
1 lb. broccolini or regular broccoli (What’s BROCCOLINI?? Broccolini does not have as thick of a stem as broccoli and it’s flavor is a little spicer).
Coarse salt to taste
2 tbsp olive oil
3 garlic cloves, minced
A few pinches of red pepper flakes
Finely grated zest and juice of ½ lemon
½ cup (65 grams) finely grated aged Pecorino Romano
8 slices bread of your choice
8 slices of provolone
- If you’re using broccolini, cut it into two-inch segments. If you’re using regular broccoli, peel the stems with a vegetable peeler first, so that they cook evenly, and cut the rest into large chunks.
- Pour about a 1 inch puddle of salted water into a large saute pan and bring to a boil. Add the broccoli, cover with a lid and let steam for 2 minutes.
- Drain the broccoli, and pat dry. Chop into ½ in bits.
- Wipe the saute pan dry, and place over medium heat. Add the olive oil, and heat it for a full minute. Add the garlic and pepper flakes and cook for a full minute, or until the garlic is just beginning to turn golden.
- Add the broccoli, and cook for 1 to 2 minutes more; season with salt.
- Transfer the mixture to a bowl, and add the lemon zest and lemon juice, Pecorino, and more salt and pepper flakes.
- Heat the broiler. Arrange the slices of bread on a tray, and lightly toast on both sides, about 1 minute each.
- Scoop the broccoli mixture onto each slice of bread and lay a slice of provolone on top.
- Run the tray under the broiler until the cheese has melted and begun to blister, anywhere from 1 to 4 minutes.