INSTRUCTIONS: BÉCHAMEL SAUCE
Melt the butter in a sauce pan, stir in the flour and whisk continuously over low heat until the paste cooks and bubbles a bit, but do not brown it. Then add the hot milk slowly, whisking continuously, to ensure a smooth consistency. Once all the milk is added, stir in the salt and pepper to taste, and a pinch of nutmeg.
Bring to a boil and cook for several minutes, still stirring continuously. When the béchamel reaches a thick creamy consistency, remove from heat.
Preheat the oven to 200°C/400°F.
Chop broccoli into large pieces and boil in salted water for 15 minutes. Strain the broccoli and chop into much finer pieces. Place the broccoli in a frying pan with a little olive oil and the whole garlic cloves and sauté over medium heat for several minutes to evaporate any water. Remove the garlic and transfer the broccoli to a medium size bowl to cool for a few minutes.
Take the prepared béchamel sauce and add the eggs, grated parmesan cheese, nutmeg, and a little salt and mix well. Add the broccoli and mix again.
Oil the bottom and sides of a baking dish (or line with baking paper) and sprinkle with bread crumbs. Pour the broccoli/béchamel mixture into the pan and sprinkle remaining bread crumbs on top.
Bake for 30 minutes or until a golden brown crust forms on the top.