Broccoli with parmesan besciamella recipe

Follow me to make a quick recipe: Broccoli with parmesan and pecorino besciamella, anchovies, lemon zest and extra virgin olive oil.

For 4 people:

800 gr of broccoli

Besciamella: 500 gr of milk, 30 gr of butter, 30 gr of plain flower, 100 gr of parmesan, 100 gr of pecorino cheese, salt

Dressing: 50 ml of extra virgin olive oil , 15 gr of anchovies, 10 gr of lemon zest,  10 gr of fresh chiili.


1. Cook the broccoli in a salty water for 5 minutes and cool down in a freezed water

2. In a sauce pan, melt the butter, add the flour,  mix very well all together and then add slowly slowly hot milk precedently warmed; when it’s ready add pecorino cheese  e parmesan cheese

3. Blend extra virgin olive oil, anchovies and lemon zest

4. Add salt on the broccoli and put them in a small trail keeping the flowers broccoli  up as on the picture; put the dressing on  and add besciamella.

Finish with fresh grated parmesan.

Cook in the oven 40 minutes at 180 degrees

Rest for 10 minutes and the meal it’s ready!!!!!

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