Hint: do not salt broccoli too much, because pancetta and cheese are already salty. Otherwise, it is totally inedible.
Preparation time: 20 minutes – Cooking time: 40 min total
Ingredient list for the pancetta, cheese, broccoli casserole
Serves 6
- 1 lb (500 g) broccoli
- 5 1/3 ounces (150 g) pancetta
- 1 large onion
- 2 tsp coffee flour
- 2 cups (50 cl) of semi-skimmed milk
- 4 1/3 ounces (120 g) of blue cheese or gorgonzola
- 1 3/4 ounces (50 g) breadcrumbs
- 2 tbsp. of olive oil
- Salt and ground pepper
Cooking instructions
1. Preheat oven to 370°f (190°c).
2. Rinse broccoli. Cut florets into heads. Cook in a saucepan of boiling, salted water for 6-8 minutes, then drain.
3. Grease a large baking dish and arrange the broccoli in it.
4. In a skillet, fry the pancetta and cut in strips until it gets crispy. Add it to the broccoli.
5. In the same pan, sauté the onion for 3 minutes. Add flour and brown for 1 minute over high heat.
6. Add the milk gradually to the onion, stirring and let thicken over low heat.
7. Remove the pan from the heat, add the crumbled cheese and pepper, then stir to melt together.
8. Pour the cheese sauce over broccoli. Sprinkle with bread crumbs and bake for 25 minutes in the oven.
A little extra tip: Be careful not to add salt because pancetta is already very salty and broccoli were cooked in salted water.
Photo credit: © Eatwell101.com
(Photo by Eleonora Grosjean)
