Ingredients (serves 6):
1 pounds broccoli stems, thick peels trimmed off
1 large lemon
1 chunk Pecorino or other hard, nutty cheese (3oz at least)
1 chile pepper thinly sliced (optional)
toasted almonds or pine nuts (optional)
salt and pepper
1. Grate the zest from the lemon and set aside. Cut lemon in half.
2. Using a vegetable peeler, shave the broccoli stalks into paper-thin ribbons and transfer to a bowl. Squeeze lemon juice over broccoli, toss well, and refrigerate at least 30 minutes or up to 2 hours, until cold and crisp.
3. When ready to serve, divide the broccoli on plates. Using a vegetable peeler, shave a few thin slices of cheese onto each plate. Scatter a few rings of chile on each plate, if using.
4. Drizzle each plate with olive oil and sprinkle with salt, pepper and lemon zest. Serve immediately.