Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Golden Broccoli Gratin

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Golden Broccoli Gratin Empty Golden Broccoli Gratin

    Post by Lobo Sat 23 Jan 2016, 12:25 am

    Golden Broccoli Gratin Img38l
    Golden Broccoli Gratin
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    Prep Time: 20 minutes
    Cook Time: 60 minutes
    Servings: 6
    Parmigiano-Reggiano cheese and olive oil are combined with panko, the coarsely ground Japanese bread crumbs, to form a crisp, golden brown topping for this broccoli gratin.






    • 2K+

    Ingredients:


    • Kosher salt, to taste
    • 2 lb. broccoli
    • 2 Tbs. unsalted butter
    • 1/4 cup all-purpose flour
    • 2 cups milk
    • 1/2 small yellow onion, thinly sliced
    • 1 bay leaf
    • 1 cup grated Gruyère cheese
    • Freshly ground pepper, to taste
    • 1 cup panko
    • 1/4 cup grated Parmigiano-Reggiano cheese
    • 2 Tbs. olive oil

    Golden Broccoli Gratin Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Preheat an oven to 350ºF.

    Bring a large saucepan of well salted water to a boil over high heat. Cut the heads from the broccoli stalks and cut the heads into small florets. Peel the stalks and thinly slice. Add the broccoli to the boiling water and cook for 2 minutes. Transfer the broccoli to a bowl filled with ice water, then drain well.

    In a 10-inch fry pan over medium heat, melt the butter. Add the flour and stir until well incorporated and fragrant, 1 to 2 minutes. Slowly whisk in the milk and bring to a boil. Reduce the heat to low, add the onion and bay leaf and simmer, stirring frequently, until the mixture thickens, about 8 minutes. Remove and discard the bay leaf and add the Gruyère, stirring until the cheese is melted. Season with salt and pepper. Carefully fold in the broccoli and spread in an even layer.

    In a small bowl, stir together the panko, Parmigiano-Reggiano and olive oil, and season with salt and pepper. Sprinkle the panko mixture over the broccoli mixture. Transfer the pan to the oven and bake until the gratin is golden and bubbly, 40 to 45 minutes. Let rest for 15 minutes before serving. Serves 4 to 6.

    Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).
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