Avoided oil (for brushing)
1 medium-sized bunch of broccoli (1.3 kg)
1 cup of grated Parmesan cheese (60 g)
4 tablespoons of melted butter
2 well-cooked eggs, finely chopped
Half a teaspoon of salt
A pinch of black pepper
One tablespoon of lemon juice
One-half teaspoon of sweet paprika
Avoided oil (for brushing)
1 medium-sized bunch of broccoli (1.3 kg)
1 cup of grated Parmesan cheese (60 g)
4 tablespoons of melted butter
2 well-cooked eggs, finely chopped
Half a teaspoon of salt
A pinch of black pepper
One tablespoon of lemon juice
One-half teaspoon of sweet paprika
Brush a 26 cm diameter baking dish with avoided oil. Reserve
Clean the broccoli and cut off the stems and florets into 2 cm pieces. Reserve
In a large pot, bring 1.9 liters of water to a boil over high heat, adding one tablespoon of salt
Add the broccoli stems and cook for approximately 8 minutes
Then add the florets and continue cooking until they are al dente (around 5 minutes)
Drain
Transfer to the prepared baking dish and reserve
Heat the oven to 200°C (hot)
In a small bowl, mix together the Parmesan cheese, melted butter, chopped egg, salt, black pepper, lemon juice, and sweet paprika
Spread over the broccoli
Dust with sweet paprika
Bake in the preheated oven until the broccoli is lightly golden (around 15 minutes)
Serve immediately in the same baking dish
Approximately 382 calories per serving
The dish has a creamy texture and good acidity, similar to the Spanish wines CVNE Monopole 95, $15.50, and Conde de Valdemar, $19.50.
