Ricette: March 2022

In Recipes by Sarah


This is a favorite winter/early spring staple—before the first crops of the season are ready—because it can easily be made with any hardy vegetables that you froze after harvesting in the fall. We use fresh broccoli here but also often enjoy this creamy, savory side dish with greens like spinach or kale.


2 heads broccoli

2 cloves garlic

1/4 to 1/2 cup extra-virgin olive oil, as needed

Bèchamel sauce, prepared per instructions

3 eggs

3 tbsp parmesan cheese

1/2 tsp nutmeg


1/4 cup breadcrumbs


50g (4 tbsp) butter

2 tbsp flour

2 cups milk, heated


Salt & pepper

Serves 6


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.

Spannocchia garden