Broccoli au gratin

Broccoli au gratin: Today a rustic and refined outline together. The cauliflower is first steamed and then baked in the oven with a béchamel pecorino. I said rustic and sophisticated together because a lot depends on how it is presented: in a pan in aluminum foil as this is definitely rustic, but in the white suddenly becomes refined single-portion casserole. On the other hand, the broccoli is, in my opinion, one of the most elegant vegetables that exist in nature… Is’ an excellent side dish for meats baked or grilled, But even a single dish tasty and all vegetarian. Obviously, following the same procedure you can prepare white or purple cauliflower au gratin, but also many other vegetables: carrots, fennel, CARDI, Zucchini. You must always cut vegetables and Blanch them before, do not forget it. By clicking here you will come to my You tube channel where you will find the video recipe> cauliflower Gratin bechamel and stepper. Good day!

Ingredients for 4 people:

  • 2 medium-sized broccoli Romanesque
  • 500 milliliters of bechamel (for the recipe click here on basics) to which you add 80 grams of grated parmigiano Reggiano PDO
  • other 20 grams of shredded PDO parmigiano Reggiano (Optional)
  • 20 grams of butter (Optional)

Wash the cauliflower, clean them from the trunks and leaves and divide them into tops. Salt lightly and boil the cauliflower (or you can cook the broccoli to steamed for 156 minutes). In any case, Remember that the cauliflower should remain al dente because then it will continue cooking in the oven.

Preheat the oven to 180 degrees-ventilated: place the cauliflower in a bowl, with the green tops pointing upwards, and coat it with a generous dose of bechamel. Bake in the oven for 15-20 minutes, until the bechamel will not have formed a nice golden crust.

If you want, You can further flavor by sprinkling with a little dish’ Parmesan and some flakes of butter before baking. I also like to sprinkle with walnuts and hazelnuts, to give a little’ of crunchiness to the plate. Allow to cool for a few minutes and serve. Bon appétit!

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4 comments

Tamara January 14, 2014 at 23:18

good, good dear, I love broccoli and that beautiful white sauce there is great…an embrace

Reply
Sicilians creative in the kitchen January 14, 2014 at 23:36

Thanks Tamara, I knew you'd appreciate this dish without meat, but rich and tasty! A hug to you!

Reply
Pattipa January 14, 2014 at 11:08

ADA how wonderful… Nice, healthy but tasty! A big bascione!

Reply
Sicilians creative in the kitchen January 14, 2014 at 13:34

Hi patti! Yes quite healthy, However greedy. Then I love the bechamel

Reply

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