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Broccoli Parmigiano Reggiano

by Permanent Posies on February 20, 2012

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 Parmesan

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).

Tuesday’s Tasty Tidbits and Broccoli Parmigiano Reggiano
Author: Susan Merritt
  • 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)
  1. Cut the broccoli in to long stalks (trees with trunks).Steam the broccoli until just tender and place in a shallow pyrex or ceramic, oven safe dish.
  2. Make a Bechamel 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.
  3. Add the milk and chicken broth and whip it smooth. Let it simmer and thicken. Add the Pamigiano Reggiano and let it simmer together until the right consistency. Sprinkle liberally with salt, pepper and garlic powder.
  4. Pour the cream sauce over the broccoli and 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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PeppersTuesdaysTastyTidbits (1)     

Welcome to another week of Tuesday’s Tasty Tidbits.  Thank you so much for joining our blog party and I hope you will hop around and check out all the recipes and creative craft ideas. 

As always, I am guest blogging at Grocery Shop for Free.  Dian and I are old friends…..going on 30 years.  I get so many great ideas from her and I encourage you to go over and check out all the “free” things she has found.

Here are a few rules for the blog party.  The link up button is at the bottom of the post.

1.  Link up anything that you have created.  It doesn’t just have to be a recipe any more.
2.  Make sure you LINK BACK to us somewhere on your post.
3.  Hop around and visit at least 4 other bloggers….maybe the ones listed right before you did.
4.  Enjoy creating this week.



{ 7 comments… read them below or add one } February 21, 2012 at 5:47 AM

I shared a recipe for a Raspberry Tart (SCD/GAPS). Also, an article about the relationship between diet soda and stroke.

Help me celebrate Real Food Forager’s one year anniversary – join the giveaway!

Thanks for hosting!

Debbi Does Dinner Healthy February 21, 2012 at 5:50 AM

I just added this to the menu plan next week, it sounds great! Thanks!

Casey February 21, 2012 at 6:37 AM

This is a must make, for me, and thanks for hosting.

Jamie February 21, 2012 at 7:27 AM

If I had cheese that I got in Italy, I would be hoarding it for sure!! Although I may just be tempted by this recipe enough to use some of it!

Thanks for hosting! I linked up my Teriyaki pork roast recipe.

Miz Helen February 21, 2012 at 8:01 AM

Your Broccoli looks awesome! I am sharing my Red Beans and Rice for Fat Tuesday. Thanks for hosting and have a wonderful week!
Miz Helen

Mrs. T February 22, 2012 at 7:12 PM

Thanks for hosting!! These recipes look great!! Have a wonderful week

Classic Cardy December 18, 2014 at 5:43 AM

|[url=]Classic Cardy[/url]| the reason is that they are paying so much for the purses to address the sourceScreen and Roll.

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