Broccoli with sun-dried tomatoes, pine nuts and hard cheese is a simple dinner or warm vegetable side dish that is prepared quickly, but has a very distinct taste. There are no complicated techniques or a large number of products in this recipe: it is enough to properly prepare the broccoli, lightly fry the nuts, grate some cheese and combine everything with aromatic tomatoes in oil. It is thanks to this combination that the dish turns out to be fresh, nutritious and bright at the same time.
It is especially convenient that the recipe works equally well with fresh and frozen broccoli. If you only have a frozen product, you do not need to invent anything extra: it is enough to reduce the blanching time so that the cabbage does not overcook. Sun-dried tomatoes add a concentrated flavor, and oil from a can works as a ready-made dressing. The garlic enhances the aroma, and the pine nuts give a delicate crunch that goes well with the soft texture of the broccoli.
This dish can be served in different ways: as a light independent dinner, a warm salad, a vegetable side dish for chicken or turkey, and also as an option for a quick lunch without too much trouble. It is only important not to soak broccoli in water so that it remains bright green, elastic and does not lose its pleasant structure.
Ingredients
- broccoli fresh or frozen – 400 g
- dried tomatoes in oil – 40 g
- a handful of pine nuts
- Swiss parmesan cheese or your favorite hard cheese – 10 g
- garlic – 1 clove
- salt – to taste
Preparation
- Pour the pine nuts into a dry, well-heated frying pan and fry on a moderate heat for a few minutes, just until a light golden shade and a pleasant aroma. Do not move far from the stove: nuts brown quickly and can burn just as quickly. Immediately pour them onto a cold plate to stop the heating.
- Cut fresh broccoli into small florets of approximately the same size. Boil water in a large pot or saucepan, add a little salt and blanch broccoli: fresh – 5 minutes, frozen – 2-3 minutes. This time is enough for the cabbage to become softer, but not lose its shape. After cooking, discard the broccoli in a colander and let the excess water drain.
Grate hard cheese on a fine grater. If you choose parmesan or another aged cheese, even a small amount is enough to give the dish depth of flavor and a slight saltiness. If you use a softer hard cheese, grate it just before serving.
- Dried tomatoes, if the pieces are large, cut them a little smaller. Transfer the still warm broccoli to a bowl, add the tomatoes, 1-2 teaspoons of aromatic oil from the jar and a finely chopped clove of garlic. Mix carefully so that the dressing covers the florets evenly. Try the dish and only after that, if necessary, add salt, because tomatoes and cheese already contain salt.
- Before serving, sprinkle the broccoli with toasted pine nuts and grated cheese. Serve immediately, while the vegetables are still warm, and the cheese is barely melting from their temperature. If you want a more expressive taste, let the dish stand for 2-3 minutes after mixing, so that the broccoli absorbs some of the oil and the aroma of the tomatoes.
This recipe is good for weekdays, when you want to cook something quick, but not boring. There are no extra sauces or complicated stages in it, and the result is neat, appetizing and quite suitable even for festive serving in small portions.
Delicious!