Ingredients
3 tablespoons extra-virgin olive oil
2 1/2 pounds broccoli Romanesco (2 to 3 heads), cut into 3/4-inch pieces (7 cups)
4 garlic cloves, thinly sliced
1/2 cup plus 2 tablespoons water
Coarse salt
1/2 cup whole milk
1/2 cup heavy cream
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for sprinkling
Freshly ground pepper, to taste
Preparation
Heat oil in a large skillet over medium heat. Add broccoli Romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes. Remove and reserve a few pieces for garnish. Add water and 1 teaspoon salt to skillet. Cover, and cook until tender, about 10 minutes. Drain any remaining liquid from skillet.
Puree half the broccoli Romanesco in a food processor, and then transfer to a large bowl. Puree remaining broccoli Romanesco. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to food processor with puree, and pulse to combine. Stir mixture into first batch of puree.
Stir in Parmigiano-Reggiano, and season with salt and pepper. Garnish with reserved broccoli Romanesco and more cheese. Serve immediately.
