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Baked Romanesco Broccoli With Mozzarella and Olives Recipe - NYT Cooking

Date Added: 5/4/2021    Source: cooking.nytimes.com

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Ingredients
  • Salt and pepper
  • 2 or 3 medium heads romanesco broccoli (about 3 pounds)
  • 3 tablespoons extra-virgin olive oil, plus more for baking dish
  • 1 pound fresh mozzarella, sliced
  • 1 cup grated pecorino or Parmesan (about 2 ounces)
  • 1 dozen soft black oil-cured olives, or another type of black olive, pitted
  • 1 teaspoon roughly chopped capers
  • 4 roughly chopped anchovy fillets
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper, or to taste
  • Pinch of dried oregano

View the full recipe at cooking.nytimes.com

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