Preparation time: 20 minutes
Recipe for: 4 persons
Chef Francesca Bencivenga
1 Cauliflower and 1 Broccoli • ¼ cup of Butter • ½ cup of All-purpose Flour • 2 ½ cups of Milk • 7 oz of Swiss Cheese • Grated Nutmeg • Salt and Pepper
Clean and cut the cauliflower and the broccoli into large florets.
Boil salted water in a pot and cook the cauliflower for 10 minutes or until soft, but still firm. Add a piece of bread to reduce the smell.
Drain in a colander and let cool down. To speed up the cooling process you can rinse under cold running water first.
Repeat the same procedure for the broccoli.
Pre heat the oven at 375F.
Grease the oven pan with butter. Add the cauliflower and the broccoli.
Heat the butter in a saucepan. As soon as the butter is melted add the all purpose flour, 5 oz of the Swiss cheese and milk 1 cup at the time and stir until smooth. Keep cooking for 5 minutes or until the Besciamella sauce is ready.
Pour the Besciamella sauce on top of the cauliflower and the broccoli.
Top the dish with the remaining Swiss cheese and grated nutmeg.
Bake for 15 minutes or until golden brown. Serve hot.