Mounds of Broccoli
Ingredients:
3-4 stems broccoli, sliced in half lengthwise, steamed and cooled
2 tablespoon olive oil
black pepper and some salt
2 eggs, hard cooked and peeled
3 tablespoon grated Locatelli or Parmesan cheese
3 tablespoon roasted garlic breadcrumbs
Procedure:
Heat the oil in a large sauté pan over a medium high burner. Using a long paring knife, literally whittle the cooked broccoli stems into the pan, getting the pieces fairly small. Season it with some salt and grated black pepper. Using an egg slicer, slice each egg in one direction, turn the egg around and slice again, making smaller pieces and drop into the pan with the broccoli. Stir it up, add the grated cheese and breadcrumbs, stir it again and heat it through. For a great presentation, select a cup that’s a sensible portion size. Use a tablespoon to fill the cup with the broccoli mix, tamping it down to compact it gently. Invert the cup onto your serving plate; remove the cup and boom, mounds of broccoli.
