1 kg/2 1⁄4 lb calabrese broccoli, cut into florets
2 tablespoons olive oil 2 cloves garlic 2 leeks, trimmed and sliced
1 tablespoon plain flour 100 ml/3 1⁄2fl oz double cream 200 ml/7 fl oz dry white wine
25 g/1ozbutter,plus extra for greasing
6 tablespoons freshly grated Parmesan cheese salt and pepper


1.Parboil the broccoli in salted, boiling water for a few minutes, then drain and leave to cool slightly.
2.Meanwhile, heat the olive oil in a large saucepan, add the garlic and leeks and cook over a low heat, stirring occasionally, until softened. Remove and discard the garlic.
3.Stir in the flour and cook, stirring constantly, for 2 minutes until lightly browned. Stir in the cream, season with salt and pepper and mix well.
4.Add the broccoli, pour in the wine and simmer for about 10 minutes. Meanwhile, preheat the oven to 200°C/400°F/Gas Mark 6. Grease an ovenproof dish with butter.
5.Remove the pan from the heat and transfer the mixture to the prepared dish. Sprinkle with the Parmesan, dot with the butter and bake until golden and bubbling.

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