Parmesan layer is essentially a type of Italian frico, usually served as an appetizer or snack, where mounds of grated cheese are baked or cooked in a pan until they become cracker-like chips. After drooling over several videos on social media that used frico as a base layer for different vegetables, like potatoes, sliced squash, or Brussels sprouts, I couldn’t help but give it a try. try with broccoli. As you can see from this recipe, it’s an easy way to elevate the vegetable to a stunning side dish.
Get the recipe: Crushed Broccoli with Crispy Parmesan
The broccoli is first blanched until just tender but still bright green, which only takes a few minutes. Then it’s blotted dry – an important step so that excess moisture doesn’t interfere with the crispy cheese later. You can cook the broccoli in advance and store it in the refrigerator for up to 4 days, but in this case I suggest submerging it in an ice bath after draining it to stop the cooking. You can also substitute frozen, thawed broccoli florets or use another vegetable like cauliflower.
Next, place small mounds of grated parmesan on a baking sheet lined with parchment paper, place a piece of broccoli on top of each and use the bottom of a glass to mash the broccoli a little, flattening it a little into the cheese. After brushing with olive oil, and sprinkling with garlic powder and pepper, it goes into the oven. (No salt is needed as the cheese adds enough salt.)
After about 8 minutes, the cheese will turn brown and crisp, like a halo around each broccoli floret. Resting in the pan for 10 minutes allows it to become even crispier and makes each one easier to remove from the pan with a spatula. It’s a side dish that pairs well with almost any roasted protein and is a treasure trove for crispy cheese lovers – delivering plenty of crunch, goldenness and flavor for everyone at the table.
Get the recipe: Crushed Broccoli with Crispy Parmesan
