As part of our Campaign for Produce, we’re excited to share this delicious, time-honored recipe for Broccoli Tosca—a unique dish Chef Ned has been perfecting since 1975. Made with farm-fresh broccoli, a light egg batter, and a creamy, savory sauce, this recipe is a flavorful way to bring the goodness of fresh produce to your table.
Ingredients
For the Broccoli:
- 1 lb fresh broccoli, blanched and stems removed
- 3 eggs
- 1–2 tablespoons Romano cheese
- Fresh parsley, chopped
- A splash of half and half
- Flour, seasoned with garlic powder and black pepper
- Additional flour for dusting
For the Sauce:
- 1 cup broccoli stem stock (prepared by simmering broccoli stems, then straining)
- 1 bouillon cube (optional, for added flavor)
- 1/4 cup white wine
- 1/2 cup cream or milk
- A pinch of nutmeg
- A dash of cayenne pepper
- Swiss cheese, shredded or thinly sliced
- Fresh lemon juice
- A splash of sherry or sweet wine (optional)
1. Prepare the Egg Batter:
In a bowl, whisk together the eggs, chopped parsley, Romano cheese, and a splash of half and half until smooth.
2. Coat the Broccoli:
Dust the blanched broccoli with the seasoned flour mixture. Dip each piece into the egg batter, and for an extra crispy coating, dust lightly with flour again.
3. Cook the Broccoli:
Heat a skillet over medium heat with a small amount of oil. Add the coated broccoli and cook until golden brown on all sides, ensuring it’s soft yet retains its vibrant green color.
4. Make the Sauce:
In a saucepan, bring the white wine to a simmer and reduce slightly. Add the prepared broccoli stock, cream, nutmeg, and cayenne. Stir, allowing the sauce to thicken, and season with salt and pepper to taste. For extra depth, add a splash of sherry or sweet wine.
5. Serve with Cheese and Lemon:
Drizzle the sauce over the broccoli and top with a sprinkle of Swiss cheese. For an added touch, broil briefly until the cheese melts, if desired. Finish with a squeeze of fresh lemon juice for brightness.
Chef’s Notes
Chef Ned first learned to make Broccoli Tosca in 1975 and has been adapting it ever since. Originally made with frozen broccoli, this dish has evolved into a farm-fresh recipe perfect for showcasing high-quality ingredients. Chef Ned has even made versions with shrimp, asparagus, and zucchini—proving that this versatile recipe can be adapted to suit your favorite produce.
Enjoy this classic Broccoli Tosca with your family and discover why this unique, flavorful dish has been a favorite for decades!
