Charred broccoli with pecorino and toasted sesame from Italian American: Red Sauce Classics and New Essentials (page 249) by Angie Rito and Scott Tacinelli and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Layered eggplant parm; Pork chop alla pizzaiola

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • WaterPenny on March 04, 2025

    Delicious! Another winner from this book.

  • ellwell on March 07, 2024

    We really liked this broccoli. We have always been fans of eating charred, and this addition of garlic, cheese, and sesame was delightful.

  • KarinaFrancis on February 16, 2022

    This is a very delicious way with broccoli, but you could use broccollini or even cauliflower. The lemony dressing and blanket of pecorino take it up a notch.

  • Lepa on December 27, 2021

    This was more work than the usual broccoli I make but we really loved it (except my son, who thought it was too lemony). The broccoli was cooked perfectly, which doesn't always happen when roasting it (I often find it is either burnt or too crisp). The sesame, lemon and chili was delicious when caught in the charred broccoli tips. It's hard to capture what was so good about this dish but it was really exceptional.

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