Buttered broccoli gratinéed with cheese (Brocoli à la Milanaise) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

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Notes about this recipe

  • SpatulaCity on November 01, 2023

    Went a little rogue with the recipe and cooking time, and it worked well. Made real browned butter. Steamed the broccoli for four minutes. Laid half of the broccoli in a casserole and grated parm over it. Added the other half of the broccoli and poured the brown butter over all, then topped with another layer of grated parm. After about 15-20 min in the oven it was still perfectly crisp broccoli with the nutty, earthy flavors of parm and browned butter. Not sure that this will replace my preferred method of simply roasting broccoli and topping with parm straight out of the oven, but it was fun to try.

  • smtucker on June 26, 2016

    Like so many of Julia's recipes, the vegetable, if you follow her instructions, gets way overcooked. I had fresh-from-the-farm broccoli and needed a side dish for tonights' dinner. I blanched the broccoli until the tip of a knife inserted but not all the way, shocked and then into a gratin pan with the melted butter. After 15 minutes, added some grated parmesan cheese and let it go another 10 minutes. I am not convinced that the melted butter is needed in addition to the coating of the gratin pan with butter. In the future, I might simply add the cheese at the same time, and use a broiler/salamander to get a bit more of a crispy topping. I highly recommend ignoring her cooking times, though in fact, this dish is so simple, a recipe might not be required.

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