Broccoli Parmigiani

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Broccoli Parmigiani

October 10, 2012 by Robin Ellis

Comfort food for the new chill.

An autumn/winter replacement for the Italian classic–Parmigiana Melanzane.

It was last night’s supper, with a slice of sweet potato and some baba ganoush.

We are trying to eat more lightly in the evening and mainly vegetarian–New Directions, I’m calling it.

450gms/1lb broccoli–broken up into florets

4 tblsps tomato sauce*

parmesan cheese–freshly grated

salt and pepper

Steam the broccoli florets until they are beginning to soften–but retain a good crunchiness.
Put them in a bowl and pour over two tablespoons of olive oil and season.
Heat a grill pad to hot.

Char the the florets lightly and remove.

Oil a shallow oven proof dish and spread some tomato sauce over the base.
Cover this with a layer of broccoli florets and season with salt and pepper.
Sprinkle over some parmesan.
Repeat the process finishing with a layer of parmesan.

Dribble olive oil over the top.
Heat the oven to 200C/400F.
Pop in the dish and bake for 15 minutes.

It should come out sizzling!

*Tomato sauce

3 cloves of garlic – peeled and finely sliced

4 tbsp olive oil

2 x 800 g/28 oz tins tomatoes – drained of their juice

salt and pepper

Fry the garlic gently in 2 tablespoons of olive oil in a large pan but do not let it brown.
Add the broken up tomatoes and the salt and pepper.
Cook on a high heat, stirring frequently to prevent burning, and watch out for splattering!
(Use the biggest wooden spoon you have!)
Cooking time is about 20 minutes.
When little red pock marks appear, making it look as though the surface of the moon has turned red, you know it is almost there.
The sauce will have reduced considerably and thickened, with very little liquid left.
Add the last two tablespoons of olive oil, taste and check the seasoning.

Posted in other sides to this life | Tagged vegetarian dish | 19 Comments

19 Responses

on October 10, 2012 at 3:56 pm | Reply Sheila Eva

Mmm………
on October 10, 2012 at 4:48 pm | Reply Lesley Williams

another one to try 🙂 ……….do keep it up Robin, you have lots of lovely ideas for dishes!! x
on October 10, 2012 at 4:48 pm | Reply Liz Turek

Thank you! The very ingredients that I acquired today. South-west France and northern Poland seem to agree surprisingly well on seasonal produce.
on October 10, 2012 at 4:54 pm | Reply Julio Franco

Awesome, I’ll try this healthy dish!
on October 10, 2012 at 5:04 pm | Reply alaskaandy54

Robin, this is great! Great Italian flavor without the pasta that I can’t handle. This one goes into my file, for sure. Keep ’em comin’, sir.
on October 10, 2012 at 7:39 pm | Reply phil f

never tried this with broccoli before. looks great. been a vegetarian since 1972 so keep the vege dishes coming.
on October 10, 2012 at 9:35 pm | Reply Allyson

Looks delicious –and I am excited that you are doing more vegetarian cooking. Keep it coming!
on October 11, 2012 at 11:08 am | Reply Dianne P.

Mmmm…this looks awesome! And all-veggie, too! Now I just need more time to cook a proper meal (or a chef to cook it for me)! We’re back on our crazy schedule, eating on the run… 😦
- on October 12, 2012 at 11:35 am | Reply Robin Ellis
  
  Go easy on the schedule, Dianne–weekend coming up.
on October 11, 2012 at 8:04 pm | Reply Anne

Hi Robin and Meredith, I’d like to thank you for this blog! Although I’ve been married to a wonderful chef for 26 years, I’ve never been interested in cooking until this year. What got me reading this blog is that my husband has diabetes, and also that I’ve been a longtime fan of Poldark. What has kept me reading this blog are the recipes and photos (and the posts about the cats). So far, the aubergine rounds are my favorite to make, and they are a hit with my family. Last night, I actually made dinner for my husband and brother-in-law. So thank you for getting me in the kitchen and cooking! I can’t believe how much I’ve been enjoying it!
- on October 12, 2012 at 11:30 am | Reply Robin Ellis
  
  Thank you, Anne and congratulations! Cooking can be fun and I bet your husband’s happy not to be in the kitchen for once.
on October 14, 2012 at 5:12 pm | Reply Victoria

Giggling watching you in Fawlty Towers – had to do a double take!!! Nice jacket!!!!!!
- on October 14, 2012 at 5:43 pm | Reply Robin Ellis
  
  Thanks–it holds up after all these years–JC was/is a comic genius.
  Jacket?–bit iffy!–which was spot on.
  - on October 14, 2012 at 7:01 pm Allyson McGill
    
    Oh my heavens, I never get tired of Fawlty Towers and have introduced it to my kids so that the genius will continue to be appreciated and enjoyed. And I was always tickled that Poldark had an episode, too. 🙂 And let’s be clear on this: It was a way cool jacket!
on October 26, 2012 at 8:48 pm | Reply Nick Ellis

That jacket was awesome! I’ve been trying to find one similar for ages, any idea of the make? (if at all?) In fact i’ve just watched that episode with you wearing it literally 5 mins ago and thought “i’m going to google that jacket” and found this site! Did they let you have the jacket Robin?
Great way to do broccoli by the way, will try that for Sunday!

p.s. i don’t think we’re related 🙂
- on October 27, 2012 at 6:09 am | Reply Robin Ellis
  
  I don’t think so, Nick. The jacket disappeared not surprisingly between the series.
on October 26, 2012 at 10:08 pm | Reply Maureen Murphy

Trying this on Sunday….but will add sliced tomatoes as well….My girls will love it, i am sure.
on October 21, 2013 at 7:03 pm | Reply Betsy

Not sure if comments on this recipe are open … This is one of my favorites from our class last May. Here in Wisconsin the weather has turned very cold – I think it is a perfect evening for this dish. I thoroughly enjoyed our cooking adventures in Lautrec! All the best to you and Meredith: Bob and Betsy Weber
- on October 21, 2013 at 7:31 pm | Reply Robin Ellis
  
  Hi Betsy–good to hear from you. Thanks for reminding me about this–broccoli is beginning to show up in the markets now. It’ll be on the menu in a tick. Wrap up warm and very best wishes to you and Bob.