I don’t know whether to define it as a rich side dish or a main course, perhaps to be served with a good slice of toasted bread, however you see it, baked cheesy broccoli are irresistible. Wrapped in creamy béchamel and enriched with scamorza cheese that melts with every bite, even the broccoli become delicious and appealing even to the little ones, like baked fennel.
Let’s get to work and prepare baked cheesy broccoli together.
Other tasty vegetable recipes
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Steam, Bake
- Cuisine: Italian
- Seasonality: Winter
Ingredients for preparing baked cheesy broccoli
- 1.1 lbs broccoli
- Half scamorza cheese
- 1 oz Parmesan cheese
- 1.5 tbsps extra virgin olive oil
- 2 cups cups milk
- 3 tbsps butter
- 1/3 cup all-purpose flour
- to taste salt and nutmeg
Tools
- Casserole
- Casserole
Steps for preparing baked cheesy broccoli
Divide the broccoli florets. You can use the central part by removing the harder outer part. Rinse them and steam cook (5 minutes in a pressure cooker, 10 in a regular pot).
Make the béchamel by melting the butter, adding flour and toasting it. Add the milk, salt, and nutmeg and cook, always stirring until the béchamel thickens. Cut the cheese into cubes. You can use any melting cheese you prefer.
Grease a baking dish. Place the broccoli florets, season with salt and add the cheese cubes. Cover with béchamel, grated Parmesan, and a drizzle of oil. Bake at 355°F, static for about 25 minutes. Serve the cheesy dish.
Storage
Store the broccoli in the oven for a couple of days at most.
