Bistecche di broccoli cotte al cartoccio

Ingredienti

• 1 large broccoli head
• Salt and freshly ground black pepper to taste
• 4 Tbsp extra virgin Greek olive oil
• 1 Tbsp fresh lemon juice
• 2 Tbsp ouzo or other anise-flavored liqueur
• 4 8- inch square pieces of parchment paper
• 1 medium red onion (cut into 12 thin rounds)
• 1 medium firm ripe tomato (cut into 8 rounds)
• 4 tsp small capers (drained)
• 4 Tbsp chopped fresh flat-leaf parsley
• 1 lemon cut into 8 rounds (with rind)

Preparazione

1. 1

   Trim the toughest parts of the broccoli stem. Using a sharp, large knife, cut the broccoli into 3/4-inch (2-cm) slices and cut each slice in half lengthwise. Season with salt and pepper.

2. 2

   Whisk together the olive oil, lemon juice and ouzo in a large, wide bowl and marinate the broccoli, turning it to dampen on all sides, for 15 minutes. Remove. Preheat the oven to 375F.

3. 3

   Place two broccoli slice halves on each piece of parchment paper. On top in the following order, place: 3 onion slices, 2 tomato slices on top of them; 1 teaspoon of capers and one tablespoon of parsley. Place 2 lemon rounds on top and drizzle each with a teaspoon of the marinade. Fold the paper over the broccoli to make a secure parcel, turning the top edges in together to seal.

4. 4

   Lightly oil a baking dish large enough to hold all the parcels. Place the parcels seam side up in the pan and sprinkle with a little water. Bake for about 30-40 minutes, until the broccoli is tender. Serve on individual plates, each in its parcel.