Broccoli-Pecorino Gratinata

• 2 bunches broccoli (about 3 pounds), stalks trimmed, tops broken into 2- to 3-inch florets
• 1/4 cup (1/2 stick) unsalted butter, cut into very thin slices plus more for dish
• 1/4 teaspoon dried crushed red pepper
• Coarse sea salt (preferably gray crystals)
• Freshly ground black pepper
• 2/3 cup freshly grated Pecorino Romano cheese (1 1/2 to 2 ounces)

1. Cook broccoli in boiling salted water until crisp-tender but still bright green, about 5 minutes.
2. Drain and cool.
3. Cut florets lengthwise into 1/4-inch-thick slices.
4. Coat large oval gratin or 13x9x2-inch glass baking dish with butter.
5. Arrange broccoli slices, overlapping snugly, in rows in dish.
6. Sprinkle with crushed red pepper, salt, and black pepper.
7. Dot with 1/4 cup butter, then sprinkle with cheese.
8. DO AHEAD: Can be made 8 hours ahead.
9. Cover and chill.
10. Preheat oven to 425F.
11. Bake gratinata uncovered until cheese is melted and broccoli tops brown, about 20 minutes.

broccoli, unsalted butter, red pepper, salt, freshly ground black pepper, freshly grated pecorino romano cheese

Taken from www.epicurious.com/recipes/food/views/broccoli-pecorino-gratinata-240745 (may not work)