Broccoli Spears with Prosciutto and Parmesan

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Photo: Scott Phillips

1 large broccoli head, about 1 lb.
2 cups vegetable or chicken broth
Handful fresh sage leaves
3 oz. piece Parmesan cheese
1/4 lb. prosciutto, sliced thin
3 Tbs. butter
1/4 cup finely chopped parsley

6 servings

Cut the broccoli into spears 1 in. to 2 in. wide and about 3 in. long. Pour the broth into a 10-in. skillet, add a few sage leaves, and bring to a boil. Place the broccoli spears in the broth and cook, turning occasionally, until they are tender, about 2 min. Remove.

Preheat the broiler. Lay a sage leaf and a bit of Parmesan shaved with a vegetable peeler on each broccoli spear. Wrap a piece of prosciutto tightly around the spear so the sage and cheese are covered but the floret is exposed.

Put the rolls on a baking sheet and broil for 5 min. or until the prosciutto is browned. Turn and broil the other side.

Meanwhile, melt the butter with the parsley and a few chopped sage leaves. Serve the broccoli hot with the butter sauce.

Recipe by John Okas
October 1998
from issue #17

posted in: broccoli, side dish