Broccoli Di Cicco. Recipe

Inspired by il Buco

Time30m

Serves4

labne, za’atar.

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Ingredients

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1
Prepare the Broccoli
Begin by rinsing the broccoli di cicco under cold water to remove any dirt or debris. Trim off any tough stems and cut the florets into bite-sized pieces.
2
Blanch the Broccoli
Bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Quickly transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.

3
Prepare the Labne
In a medium bowl, add the labne. If desired, drizzle in olive oil and mix well to create a creamy consistency. You can also season it lightly with salt and pepper if desired.
4
Mix in Za’atar
Sprinkle the za’atar over the labne mixture and stir gently to incorporate the flavors evenly.
5
Plate the Dish
On a serving platter, spread the labne mixture in an even layer. Arrange the blanched broccoli di cicco on top of the labne, ensuring the broccoli is well-distributed.
6
Garnish and Serve
Finish with an extra sprinkle of za’atar over the broccoli, and serve with lemon wedges on the side for an added burst of flavor. Enjoy your Broccoli Di Cicco with Labne and Za’atar!