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Broccoli au gratin

Course

First

Time

45 min

Portions

4 person

Difficulty

Easy

A rustic dish perfect even for lactose intolerants as well!

INGREDIENTS

600g broccoli
25g grated Parmigiano Reggiano PDO cheese Gran Soresina
Black pepper to taste

FOR LACTOSE-FREE BESCIAMELLA CREAM

500g lactose-free milk Latteria Soresina
40g flour 00
50g lactose-free butter Latteria Soresina
Nutmeg to taste
Salt to taste
Pepper to taste

Latte senza lattosio mezzo litro

PREPARATION

First separate the broccoli tips from the stem, rinse them under running water, and blanch the tips for 3-4 minutes in boiling water, then drain them and move to a bowl full of water and ice to let them cool (thus they will keep their colour alive).
Meanwhile, prepare the besciamella cream in the lactose-free variant: put a pot on the stove with lactose-free milk and bring to a boil.
In another saucepan melt the lactose-free butter over a very gentle heat. Once the butter melted, pour the flour little by little, stirring it with the whisk to avoid forming lumps. Flavour the hot milk with the grated nutmeg and a pinch of salt, once the butter melted, pour a small part of milk and lighten the mixture with the whisk, then pour the rest too.
Continue cooking over moderate heat for 5-6 minutes stirring with the whisk until a thick sauce is obtained and turn off.
Continue cooking over moderate heat for 5-6 minutes stirring with the whisk until a thick sauce is obtained and turn off.
Now drain the broccoli from the ice water, take a baking dish and spread a layer of bechamel on the bottom, then add the drained broccoli on top and cover with the remaining besciamella cream.
Finally sprinkle the surface with grated Parmigiano Reggiano, black pepper and bake in the oven at 200° for 20 minutes until a golden crust forms on the surface.
Now your dish, broccoli au gratin, is ready to be enjoyed.