A recipe I am crazy about: cheesy baked Romanesco broccoli is easy to make and so delicious. Honestly, I prefer Romanesco broccoli over white cabbage, although baked cabbage is irresistible too. I find it sweeter and more delicate, and I already love it steamed with a drizzle of oil. But if I want to make it a dinner, and not just serve it as a side dish, I love to enrich it with béchamel and cheese, making it truly irresistible. Let’s get to work and prepare cheesy baked Romanesco broccoli together.
OTHER CABBAGE RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing cheesy baked Romanesco broccoli.
- 1 Romanesco broccoli
- 2 cups milk
- 3.5 tbsps butter
- 5 tbsps all-purpose flour
- A few to taste salt
- to taste nutmeg
- to taste pepper
- 5 oz stretchy cheese
- 1.5 tbsps extra virgin olive oil
- 2 tbsps grated Grana Padano cheese
Tools for preparing cheesy baked Romanesco broccoli
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- 1 Saucepan
- 1 Baking Dish
Steps to prepare cheesy baked Romanesco broccoli
To prepare this dish, start by removing the outer leaves of the broccoli, wash them, and blanch or steam them for just a few minutes.
Meanwhile, prepare the béchamel: melt the butter, add the flour, and then the hot milk. Add salt, pepper, and flavor with nutmeg, and while continuously stirring, cook until the béchamel thickens and becomes creamy.
Cut your favorite cheese into cubes (Asiago, smoked cheese, Latteria, or, as I did, a mix of leftover cheeses in the fridge). In a baking dish, spread a layer of béchamel and arrange the broccoli florets. Add some béchamel and the cubed cheese.
Enrich with grated cheese, a drizzle of oil, and bake at 390°F for about 20 minutes. Serve hot with the melted cheese.
Storage
Cheesy baked Romanesco broccoli can be prepared in advance and baked at the last moment. They keep well in the refrigerator for a couple of days.
Cheesy baked Romanesco broccoli can be prepared in advance and baked at the last moment. They keep well in the refrigerator for a couple of days.
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