Okay, sure, this dish is smothered in white sauce and topped with salty, spicy breadcrumbs, but it’s mainly broccoli – right?
Ingredients
Anchovy & chilli crumb
Method
1.Preheat oven grill to high. Place broccoli in a baking dish to fit snugly, drizzle with oil, season to taste and grill until tender and beginning to char (10-12 minutes).
2.Melt butter in a saucepan over medium heat, add flour and cook, stirring, until sandy-coloured (2-3 minutes). Remove from heat and gradually whisk in milk. Return to low heat, stir until thickened (3-5 minutes), then stir in cheeses until melted.
3.For the anchovy and chilli crumb, toss ingredients in a small bowl to coat in oil and combine. Pour sauce over broccoli, top with crumb and grill until golden and bubbling (4-5 minutes). Serve hot.
Provolone piccante is available from select delicatessens. If it’s unavailable use aged cheddar instead.
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