Broccoli gratin with ciabatta and Parmesan crumbs

Serves 4
Preparation time: 10 minutes
Cooking time: 20-25 minutes

Tenderstem gratin with ciabatta and Parmesan crumbsIngredients:

3 tbsp olive oil
1 large red pepper, seeded and thinly sliced
1 red onion, thinly sliced
2 cloves of garlic, peeled and thinly sliced
400g (14oz) broccoli
150ml (5floz) white wine or vegetable stock
50g (2oz) ciabatta bread
40g (11/2oz) finely grated Parmesan cheese
Handful of basil leaves, shredded

Method:

1 Pre-heat the oven to 200ºC/R6. Heat 2 tbsp of the olive oil in a frying pan, and then gently sauté the red pepper and onion for about 10 minutes until they are softened and just starting to become golden.

2 Add the garlic and broccoli to the pan, and continue to cook for 3-4 minutes. Pour in the wine or stock, and increase the heat so the liquid simmers and steams the broccoli. After a few minutes, remove from the heat and season with salt and pepper.

3 Arrange in a single layer in a gratin/oven-proof dish. Scatter over the basil.

4 Crumble the ciabatta bread into small pieces into a bowl. Toss together with the Parmesan cheese and remaining 1 tbsp of olive oil. Season to taste.

5 Place in the oven and cook for 10-15 minutes until the crumbs are golden and crispy. Serve straight away.

Recipe and image courtesy of www.tenderstem.co.uk

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