Broccoli Di Cicco. Recipe

Time30m

Serves4

labne, za’atar.

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Ingredients

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1
Prepare the Broccoli
Wash the broccoli thoroughly under running water to remove any dirt or pesticides. Trim the ends of the stems and cut the broccoli into smaller florets for even cooking.
2
Prepare the Labne
Spoon the labne into a serving bowl. If desired, you can add a drizzle of olive oil and a sprinkle of za’atar on top for added flavor.

3
Blanch the Broccoli
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process.
4
Season the Broccoli
After cooling, drain the broccoli and pat dry with a kitchen towel. In a large bowl, toss the broccoli with olive oil, za’atar, salt, and black pepper until evenly coated.

5
Plate the Dish
Arrange the seasoned broccoli on a serving platter next to the bowl of labne. Drizzle any remaining olive oil over the broccoli for extra richness.
6
Enjoy
Serve the broccoli as a side dish or appetizer, and enjoy with the labne for dipping. This dish can be served warm or at room temperature.