Broccoli Parmigiano Reggiano Recipe

Susan is back with another great recipe:

I made some really tasty Broccoli Parmigiano Reggiano the other night.  I used my fresh cheese that I bought in Italy and it was  just plain creamy goodness.

Broccoli Parmigiano Reggiano Recipe

Yea……I have been hoarding that cheese.  It is so delicious and I hate that I will some day not have any more. 

Though, I will say that the Pecorino Romano that I buy from Costco, though only aged a year, is really quite good too (and you don’t have to travel to Parma, Italy to purchase it).

Broccoli Parmigiano Reggiano Recipe

Ingredients:

• 1 Broccoli Bunch
• 3 tbsp butter
• 3 tbsp flour
• 1 1/2 cups milk
• 1 1/2 cups chicken broth
• garlic, salt and pepper (sprinkled liberally)
• 1/4-1/2 cup fresh grated Parmigiano Reggiano (depending on your taste preference)
• 1/8 crumbs of French’s Fried Onions (or more)

Instructions:

• Cut the broccoli in to long stalks (trees with trunks).
• Steam the broccoli until just tender
• P>lace in a shallow Pyrex or ceramic, oven safe dish.
• Make a Béchamel sauce by melting the butter in a skillet. 
• Add the flour and stir until well mixed. 
• The longer you cook the flour, the browner the cream sauce.  I prefer mine pale.
• Add the milk and chicken broth and whip it smooth. 
• Let it simmer and thicken. 
• Add the Parmigiano Reggiano and let it simmer together until the right consistency. 
• Sprinkle liberally with salt, pepper and garlic powder.
• Pour the cream sauce over the broccoli
• Zap it in the microwave until the broccoli is reheated. (or wait until last minute to cook broccoli)  Don’t overcook the broccoli!!
• Top with crumbled French’s French Fried Onions.

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Broccoli Parmigiano Reggiano Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 1 Broccoli Bunch
• 3 tbsp butter
• 3 tbsp flour
• 1 1/2 cups milk
• 1 1/2 cups chicken broth
• garlic, salt and pepper (sprinkled liberally)
• 1/4-1/2 cup fresh grated Parmigiano Reggiano (depending on your taste preference)
• 1/8 crumbs of French’s Fried Onions (or more)

Instructions

1. Cut the broccoli into long stalks (trees with trunks).
2. Steam the broccoli until just tender
3. Place in a shallow Pyrex or ceramic, oven-safe dish.

Make A Béchamel Sauce

1. Melting the butter in a skillet. 
2. Add the flour and stir until well-mixed. 
3. The longer you cook the flour, the browner the cream sauce.  I prefer mine pale.
4. Add the milk and chicken broth and whip it smooth. 
5. Let it simmer and thicken. 
6. Add the Parmigiano Reggiano and let it simmer together until the right consistency. 
7. Sprinkle liberally with salt, pepper, and garlic powder.

Finishing Up:

1. Pour the cream sauce over the broccoli
2. Zap it in the microwave until the broccoli is reheated. (or wait until last minute to cook broccoli)  Don’t overcook the broccoli!!
3. Top with crumbled French’s French Fried Onions.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 154Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 32mgSodium 581mgCarbohydrates 8gFiber 0gSugar 3gProtein 6g

This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.

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Hi, I’m Susan, a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive. I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.