Browned Butter Broccoli

This is my little mock recipe make up of The Old Spaghetti Factory's divine broccoli side dish. Now, I opted to not use the mizithra cheese but I did use parmesan reggiano. It was cheaper and much easier to track down. Not to mention, I wouldn't be tempted to blow my grocery budget on the many amazing and delish cheese options at the cheese counter. Don't you just think we should have an all cheese tasting day? YUMMY.

Ok, so back to the broccoli thing. First, take your little green trees and give them a good rinsing. Sorry...mom to a 5 year old and broccoli is known as green trees in this house hehehe. After rinsing them up, cut them into chunks and steam them for 5-7 minutes until tender but still retaining a bit of a crunch.

Now, take a cube of this. (p.s. the salted variety)

Now do this to it. (on medium heat)

Now, the amount of the butter will vary depending on how much broccoli you are cooking up. A rule of thumb is 1-2 tablespoons of butter per head of broccoli. Cook butter on medium heat until the butter gets a nice toasty smell and turns a lovely brown color.

Like this.

Now take your block of cheese and shred it up. Once again...the amount is going to depend on how much broccoli you are cooking up. I like to use equal amounts of butter and cheese.

Now, here is the easy part. Spoon the browned butter over the broccoli then sprinkle the cheesey goodness on top.

Now add a dash of salt and pepper and voila :) A tasty side dish to accompany any main course you whip up in your kitchen.

Burnt Butter Broccoli

2-3 heads steamed broccoli (rinsed and chopped)

2-4 tablespoons salted butter

2-4 tablespoons parmesan reggiano cheese shredded

salt and pepper to taste

On medium heat melt the butter on medium heat. Stir constantly until butter starts to have a toasted smell and turns a golden brown. Spoon butter over broccoli, sprinkle with cheese, then dash with salt and pepper.