Broccoli cacio e pepe

    40 min

    Broccoli takes the place of pasta in this inspired Italian dish' cacio e pepe' which translates to 'cheese and pepper'.

    1 person made this

    Serves: 8 

    • 3 heads broccoli
    • 3 tablespoons unsalted butter
    • 3 tablespoons plain flour
    • 700ml whole milk
    • 120g grated Parmesan cheese
    • 2 teaspoons freshly cracked black pepper
    • 1/2 teaspoon salt

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Bring a large pot of salted water to the boil. Quarter broccoli heads lengthwise and add to the boiling water; simmer for 3 minutes. Drain.
    3. Melt butter in a medium pot over medium heat. Stir in flour and cook for 1 minute. Whisk in milk. Bring up to simmering point; cook until thickened, about 5 minutes. Remove from heat and stir in Parmesan cheese, pepper and salt.
    4. Transfer drained broccoli into a baking dish. Pour sauce on top.
    5. Bake in the preheated oven until hot and bubbly, about 15 minutes. If necessary, grill until the top starts to brown, 2 to 3 minutes.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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