Name: Broccoli, pancetta and blue cheese gratin
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 large head broccoli (500g), cut into florets, stalks peeled, sliced; 150 gram (4½-ounce) piece pancetta, diced; 1 small brown onion (80g), chopped finely; 2 tablespoon plain (all-purpose) flour; 2 teaspoon mustard powder; 2 cup (500ml) milk; 120 gram (4 ounces) gorgonzola, crumbled; 3/4 cup (50g) coarse stale breadcrumbs

Broccoli, pancetta and blue cheese gratin

Pancetta and gorgonzola both contain naturally occurring monosodium glutamates, a flavour known as `umami', which is defined as one of the five basic tastes, along with sweet, salt, sour and bitter. Ingredients with a umami quality have the ability to enhance the flavours they are paired with, giving food like broccoli a very moreish taste.

Serves 6

Cook

50M

Ingredients

1 large head broccoli (500g), cut into florets, stalks peeled, sliced

150 gram (4½-ounce) piece pancetta, diced

1 small brown onion (80g), chopped finely

2 tablespoon plain (all-purpose) flour

2 teaspoon mustard powder

2 cup (500ml) milk

120 gram (4 ounces) gorgonzola, crumbled

3/4 cup (50g) coarse stale breadcrumbs

Method

1.Boil, steam or microwave broccoli until just bright green but still firm; drain. Place in a greased shallow 1.5-litre (6-cup) ovenproof dish.

2.Preheat oven to 190°C/375°F.

3.Heat a medium saucepan over medium heat; cook pancetta, stirring, occasionally, for 10 minutes or until fat is rendered and pancetta crisp. Remove from pan with a slotted spoon. Scatter pancetta over broccoli.

4.Cook onion in same pan over medium heat, stirring for 3 minutes or until translucent. Add flour and mustard powder; stir for 30 seconds. Gradually add milk, stirring continuously until mixture boils and thickens slightly.

5.Remove from heat; stir in cheese and season with freshly ground black pepper to taste until cheese melts. Pour sauce over broccoli, top with breadcrumbs.

6.Bake for 20 minutes until browned lightly.

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