Ingredients with Measurements:
- 1 pound broccolini, trimmed
- 1 pint cherry tomatoes, halved
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of boiling salted water, blanch the broccolini for 2-3 minutes until bright green and slightly tender. Drain and rinse under cold water to stop the cooking process.
3. In a large bowl, toss together the blanched broccolini and cherry tomatoes.
4. In a separate bowl, mix together the breadcrumbs, Parmesan cheese, olive oil, garlic, salt, and pepper.
5. Pour the breadcrumb mixture over the broccolini and tomatoes, and toss until evenly coated.
6. Transfer the mixture to a 9x13 inch baking dish, and bake for 25-30 minutes, or until the top is golden brown and crispy.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 14g
- Protein: 9g
Substitutions for ingredients:
- Broccolini can be substituted with regular broccoli or asparagus.
- Cherry tomatoes can be substituted with sliced Roma tomatoes or sun-dried tomatoes.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Top with sliced almonds or pine nuts for added crunch.
- Use different herbs and spices such as basil, thyme, or red pepper flakes for added flavor.
Tips and tricks:
- Make sure to blanch the broccolini before baking to ensure it cooks evenly.
- Use fresh breadcrumbs for a better texture.
- If the top is browning too quickly, cover with foil and continue baking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs such as parsley or chives.
Garnishes:
- Fresh herbs such as parsley or chives.
Pairings:
- Serve with a side salad or roasted potatoes.
Suggested side dishes:
- Roasted potatoes
- Side salad
Troubleshooting advice:
- If the gratin is too dry, add more olive oil or a splash of chicken broth before baking.
- If the breadcrumbs are not sticking to the broccolini and tomatoes, try adding more olive oil or butter to the mixture.
Food safety advice:
- Make sure to wash all produce before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- Savory, crispy, and slightly tangy from the Parmesan cheese.
Serving suggestions:
- Serve as a side dish with your favorite protein or as a vegetarian main dish.
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