Broccoli and cheese casserole, a simple and delicious recipe, ideal as a main course. It’s a kind of vegetable pie but rich with delicious cheeses. I used scamorza, grated cheese, and gorgonzola along with provolone, but you can get creative as you wish. You can also use lactose-free ones or change the ingredients to pair with the broccoli according to your taste, but I assure you that this recipe, as is, is truly delicious. Below, I leave you other recipes to make with broccoli, including a valid collection, while at the end of the step-by-step photos that accompany and explain my idea, I answer some common questions.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 10.5 oz broccoli (net weight)
- 7 oz scamorza
- 2.8 oz cheese (grated)
- 1/4 cup milk
- 5.3 oz gorgonzola
- 4 slices provolone
- 14 coarse salt
- as needed extra virgin olive oil
- as needed breadcrumbs
Tools
- 1 Knife
- 1 Cutting board
- 1 Colander
- 1 Bowl
- 1 Pot
- 1 Baking dish
Steps
To make the Broccoli and Cheese Casserole, first clean the broccoli, separating the florets from the stem. Wash them and blanch them in plenty of salted water for 10 minutes. Drain and let cool. Meanwhile, cut the scamorza into cubes.
Slightly heat the milk and use it in a small bowl to make the gorgonzola creamy. Work it with a spoon.
In a large bowl, add the melted gorgonzola, two tablespoons of grated cheese, and the smoked scamorza to the broccoli. Mix well.
Slightly grease the bottom of the chosen baking dish and sprinkle some breadcrumbs. Pour the broccoli mixture and level it well. Garnish the surface of the pie with slices of sweet provolone and the remaining grated cheese.
Cook in a hot ventilated oven at 356°F for 30 minutes or until fully browned. Remove from oven and let cool slightly before serving.
FAQ
Can I prepare it in advance and freeze it or store it in the fridge?
Yes, you can also cook it and freeze it or do this with any leftovers.
Can I use stracchino instead of gorgonzola?
Yes, use less milk to melt it though.
