Broccoli
From Leaves from our Tuscan kitchen (1900).
No ratings yet
A historical recipe
Leaves from our Tuscan kitchen, by Janet Ross (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- ^Broccoli ^ alia Parmigiana.^ Wash and clean the broccoli well and put them for one hour in salted cold water, then rinse again, and cook in boiling salted water with a little butter.
- Put ten tablespoonfuls of White sauce (see below, White Sauce) into a stew-pan with a little chopped-up onion, and boil for a few minutes, then add a quarter of a pound of grated Parmesan cheese.
- When boiling, add the yolk of an egg and a very little cayenne pepper, mix quickly and put a little on a dish ;
- lay the broccoli on it, pour the rest of the sauce over them, sprinkle with breadcrumbs and grated cheese, and put it in the oven for half an hour, until of a nice brown colour, and serve.
- (If you have no White sauce, use melted butter, cooking it less, or it will be greasy.)
Plating
Cookware for this recipe
-
Large pot
-
Chef's knife
-
Cutting board
-
Grater