A layer of Parmesan cheese is basically a type of Italian frico and is usually served as an appetizer or snack. Pan-fry or cook a mound of grated cheese until it becomes crisp like a cracker. After drooling over several social media videos using frico as a base layer for various vegetables, including potatoes, pumpkin slices, and Brussels sprouts, I couldn’t resist swirling it with broccoli. As you can see from this recipe, it’s an easy way to elevate vegetables into an amazing side dish.
Get the recipe: Crunchy parmesan smashed broccoli
First, blanch the broccoli until it becomes soft but still bright green. It only takes a few minutes. Then, pat it dry. This is an important step to ensure that excess moisture does not interfere with the crispness of the cheese. You can pre-cook broccoli and store it in the refrigerator for up to 4 days, but if you do, it’s best to drain it and then place it in an ice bath to stop cooking. You can also substitute frozen and thawed broccoli florets or use another vegetable such as cauliflower.
Next, place a small mound of grated Parmesan cheese on a baking sheet lined with parchment paper, place a piece of broccoli on top, and use the bottom of a glass to crush the broccoli slightly, so that it is somewhat flat inside the cheese. I’ll make it. Brush with olive oil, sprinkle with garlic powder and pepper, then put in the oven. (There is no need for salt as the cheese is salty.)
After only about 8 minutes, the cheese will be brown and crispy, like a halo around the broccoli florets. Letting them rest in the pan for 10 minutes will make them even crispier and easier to scoop with a spatula. This is a side dish that goes well with almost any roasted protein, and is a treasure for crispy cheese lovers, providing plenty of crunchy, golden flavor for everyone at the table.
Get the recipe: Crunchy parmesan smashed broccoli