Broccoli-Pecorino Gratinata

Name: Broccoli-Pecorino Gratinata
Yield: 8 Servings
Ingredients: 2 bunches broccoli (about 3 pounds), stalks trimmed, tops broken into 2- to 3-inch florets; 1/4 cup (1/2 stick) unsalted butter, cut into very thin slices plus more for dish; 1/4 teaspoon teaspoon dried crushed red pepper; Coarse sea salt(preferably gray crystals); Freshly ground black pepper; 2/3 cup freshly grated Pecorino Romano cheese (1 1/2 to 2 ounces)

By Michael ChiarelloPhotography by Kana Okada

April 6, 2008

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Recipe notes