- 2 cups dried large white beans (such as gigante or corona), soaked overnight 3 ounces Parmesan with rind
- 3 ounces Parmesan with rind
- 1 onion, quartered
- 1 head garlic, halved crosswise
- Kosher salt
- 1 1/2 pounds broccoli (about 3 small heads), coarsely chopped
- 1/2 cup olive oil, divided
- Freshly ground black pepper
- 4 anchovy fillets packed in oil, drained, finely chopped
- 2 wide strips lemon zest, thinly sliced
- 1/4 cup fresh lemon juice
- Drain beans and place in a large heavy pot. Remove rind from Parmesan and add rind along with onion and garlic to beans. Pour in water to cover by 2″; season with salt. Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool. Discard vegetables and Parmesan rind, then drain.
- Preheat oven to 450°F. Toss broccoli with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15 to 20 minutes. Let cool.
- Finely chop half of broccoli and toss in a large bowl with anchovies, lemon zest, lemon juice, and beans. Shave half of Parmesan over and add remaining broccoli and 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.