Kathleen;
How appropriate, I just tried a new recipie last night with your parmesan,
it was great, here it is.
My note; I substituted evaporated skim milk for the heavy cream, and greased
the dish with a non-fat substitute. It still turned out wonderful!
Will send more when I try them. Thanks so much for the Glossary of
Italian
Cheeses. I printed it out for myself.
Talk to you soon; Theresa
BROCCOLI FANTASIA (Fabulous Broccoli)
Serves 4 , from The Silver Spoon
2 1/4 lb broccoli, cut into flowerets
2 T olive oil
2 garlic cloves
2 leeks, trimmed and sliced
1T all purpose flour
1/2 C heavy cream
1/2 C dry white wine
2T butter, pllus extra for greasing
6T Parmesan cheese, freshly grated
Salt and Pepper to taste
Parboil the broccoli in salted, boiling water for a few minutes, drain and
cool slightly. Meanwhile, heat the olive oil in a large pan, add the garlic
and leeks and cook over a low heat until softened. Discard the garlic. 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. Add
the broccoli, pour in the wine and simmer for 10 minutes. Meanwhile, preheat
the oven to 400 degrees. Grease an ovenproof dish with butter. 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 bubblling.