Romanesco Broccoli Bake with Béchamel Sauce

Name: Romanesco Broccoli Bake with Béchamel Sauce
Total time: 7200 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 head Romanesco broccoli (about 2.2 lbs / 1 kg); 1 1/4 cups prepared béchamel sauce (about 300 grams); as needed Butter,; 4-5 tablespoons grated Parmesan cheese; as needed Salt,

Aifornelliconme @aifornelliconme

Scorzè, Veneto

Today I’m sharing a tasty side dish made with Romanesco broccoli, béchamel sauce, and cheese.

Aifornelliconme @aifornelliconme

Scorzè, Veneto

Today I’m sharing a tasty side dish made with Romanesco broccoli, béchamel sauce, and cheese.

Saved

Ingredients

2 hours

Serves 2 servings

1 headRomanesco broccoli (about 2.2 lbs / 1 kg)
1 1/4 cupsprepared béchamel sauce (about 300 grams)
as neededButter,
4-5 tablespoonsgrated Parmesan cheese
as neededSalt,

Saved

Steps

2 hours

1

Wash and clean the Romanesco broccoli. Roughly chop it.
2

Cook the broccoli in salted water. Once the water boils, cook for 10 minutes.
3

In a bowl, mix the broccoli with the béchamel sauce and Parmesan cheese. Pour everything into a baking dish greased with butter.
4

Sprinkle a handful of Parmesan cheese on top and bake in a convection oven at 350°F (180°C) for about 25 minutes, until a golden crust forms. Serve hot.