BROCCOLI GRATIN

serves 4
2–4 slices sourdough or coarse country
bread, crusts removed
1⁄4 cup (2 fl oz/60 ml) olive oil
1⁄2 cup (2 oz/60 g) grated Parmesan cheese
2 Tbsp capers, drained and finely chopped
2 cloves garlic, crushed
11⁄2 lb (750 g) broccoli, stalks peeled and
chopped, heads cut into small florets
3 Tbsp sour cream
Preheat the broiler. Arrange the bread slices
on a baking sheet and toast in the broiler,
turning once, until golden on both sides,
about 2 minutes. Break into large pieces and
process in a food processor to form coarse
crumbs. Measure 2 cups (6 oz/185 g) crumbs.
In a bowl, toss the crumbs with the oil,
Parmesan, capers, and garlic.
Bring a saucepan of lightly salted water to a
boil. Add the broccoli and cook for 2 minutes.
Drain and cool under cold running water.
Drain again and arrange in a broiler-proof
shallow baking or gratin dish. Spread the
sour cream over the broccoli, and sprinkle
with the bread crumb mixture.
Place in the broiler and cook until the gratin
is heated through and the crumbs are golden
and crisp, 4–5 minutes. Remove from the
broiler and serve.