Ingredients with Measurements:
- 1 head of broccoli, chopped into small florets
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 1/2 cup grated Bitto d'Alpe cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the broccoli florets to the skillet and stir to combine with the onion and garlic. Cook for 5-7 minutes until the broccoli is tender.
4. Add the thyme, oregano, salt, black pepper, and red pepper flakes to the skillet and stir to combine.
5. Pour the heavy cream into the skillet and stir to combine. Cook for 2-3 minutes until the cream has thickened slightly.
6. Remove the skillet from the heat and stir in the grated Bitto d'Alpe and Parmesan cheese.
7. Transfer the broccoli mixture to a 9x13 inch baking dish.
8. Sprinkle the panko breadcrumbs evenly over the top of the broccoli mixture.
9. Bake the casserole for 20-25 minutes until the breadcrumbs are golden brown and the cheese is melted and bubbly.
10. Let the casserole cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 267
- Fat: 19g
- Carbohydrates: 13g
- Protein: 11g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Bitto d'Alpe cheese can be substituted with any other semi-hard cheese such as Gouda or Cheddar.
- Heavy cream can be substituted with half-and-half or whole milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked chicken or sausage to the casserole for extra protein.
- Use cauliflower instead of broccoli for a different flavor.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Be sure to chop the broccoli into small florets so that it cooks evenly.
- Don't overcook the broccoli in the skillet or it will become mushy in the casserole.
- Use freshly grated cheese for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
- Sprinkle chopped fresh parsley or basil over the top of the casserole before serving.
Pairings:
- Serve the casserole with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the casserole is too dry, add a little more heavy cream or milk to the skillet before transferring to the baking dish.
Food safety advice:
- Be sure to cook the broccoli thoroughly to avoid any potential foodborne illnesses.
Food history:
- Bitto d'Alpe is a traditional cheese from the Lombardy region of Italy. It is made from cow's milk and aged for at least 70 days.
Flavor profiles:
- The Bitto d'Alpe cheese adds a nutty and slightly sweet flavor to the casserole, while the broccoli adds a fresh and slightly bitter flavor.
Serving suggestions:
- Serve the casserole as a main dish for dinner or as a side dish for a holiday meal.
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Region: Italian