Yield: 1 Servings
|2 cups||Broccoli flowerets|
|⅓ cup||Onion; chopped|
|1 small||Garlic clove; chopped|
|¼ teaspoon||Crushed red pepper|
|2 tablespoons||Olive oil|
|2 tablespoons||Parmesan cheese; fres|
Cook broccoli covered, in a small amount of boiling, salted water for about 12 minutes or until tender. Drain well.
In a small skillet, cook onion, garlic and red pepper in hot oil until onion is soft, about 10 minutes. Combine broccoli, onion mixture, and Parmesan cheese in a food processor; blend until smooth. Transfer to a small serving bowl. Serve at room temperture or cover and chill for up to 24 hours. If chilled, let stand at room temperature for 30 minutes before serving. Serve with toasted french bread or crackers.
Posted to FOODWINE Digest 17 Sep 96 Date: Tue, 17 Sep 1996 20:05:29 -0400 From: Laura Hunter <LHunter722@...>