Diana Henry's Broccoli with Ricotta, Lemon, and Parmesan

 So it's Superbowl weekend and I'm serving up broccoli? Well, to be fair we are celebrating veggies over at I Heart Cooking Clubs and to the people in my household there is really only one vegetable: broccoli!  Here at my house we fight over broccoli.  It's the house vegetable.  Yes, we have a house vegetable.  So much so, that at any given time, I usually have at least 4 heads of broccoli in my fridge. 

Most times I serve broccoli steamed with a bit of Parmesan butter. When I'm feeling ambitious I saute the broccoli with butter, garlic, and breadcrumbs. Either way, there is never a spare spear left in the bowl. The broccoli gets snarfed down like it's candy.

This recipe with ricotta cheese, lemon, and Parmesan is a new way to serve broccoli and I must say that everyone loved it!  The cheese doesn't overpower the broccoli at all.  We loved the way the ricotta added creaminess and the Parmesan added that sharp nutty flavor.  The lemon went a long way in brightening up this dish, which was very welcome since we're experiencing a bad case of the winter doldrums at the moment.  This was a winning broccoli recipe that's sure to be repeated in my kitchen.

Broccoli with Ricotta, Lemon, and Parmesan

Adapted from Diana Henry

Serves 2-4

One head of broccoli

1/2 cup of fresh ricotta

half a lemon, zested 

1 lemon, juice only

2 tablespoons olive oil

1/4 cup shaved Parmesan

cracked black pepper and salt, to taste

Note: These measurements are a guide only.  Feel free to adorn your broccoli with more cheese, oil, lemon, etc.  This dish is easily customizable to suit your taste.

 Steam the broccoli for around 4-5 minutes. Place the hot broccoli onto a serving plate and decorate with dollops of ricotta and nice curls of shaved parmesan (I forgot my parmesan in the pictures).  Sprinkle on the lemon zest and squeeze the lemon over the broccoli.  Drizzle with the olive oil, sprinkle with the salt and black pepper, and serve.

Theme: Veggie Variations