1 tablespoon of vinegar
1 teaspoon of salt
1 bunch of broccoli (300 g)
White sauce
1 1/2 cups of milk
2 tablespoons of wheat flour
2 tablespoons of butter
1/2 teaspoon of salt
1 peppercorn, white
To gratinate
2 eggs
1 cup of grated Parmesan
1 tablespoon of vinegar
1 teaspoon of salt
1 bunch of broccoli (300 g)
White sauce
1 1/2 cups of milk
2 tablespoons of wheat flour
2 tablespoons of butter
1/2 teaspoon of salt
1 peppercorn, white
To gratinate
2 eggs
1 cup of grated Parmesan
Clean the broccoli and separate the florets
Put them in a bowl, cover with water and add vinegar
Let it rest for 20 minutes
Then wash and drain
Put the florets in a saucepan, cover with water, add salt and cook for 10 minutes
Drain and reserve
White sauce
In a saucepan, over low heat, melt the butter and whisk in flour
Whisk vigorously with a wooden spoon for half a minute or until smooth and slightly golden
Add milk gradually, whisking
Add salt and pepper and whisk until it thickens
Let it cool
To gratinate
Mix the eggs and cheese into the sauce when cold
Cover the broccoli with this cream, sprinkle the remaining Parmesan on top and bake in a medium-sized ceramic dish for 20 minutes.
