Yields: 4 Portions (Portion Size = 3 to 4 oz’s)
— 1 head Broccoli, remove the stem and cut into large Florets
— 1 ½ cups, ½ and ½
— ½ oz Butter
— ½ oz Flour
— Pinch Nutmeg
— 1 Tb White Truffle Oil
— Salt and Pepper
— 2 Tb Bread Crumbs
1) Heat a large pot of seasoned water to a rolling boil. Once the water is boiling, drop in the broccoli and cook for 2 minutes or until tender. Remove broccoli and cool down in an ice bath. Reserve.
2) In a small saucepot melt the butter and add the flour. Mix the flour and butter until well incorporated, and then add the ½ and ½. When the sauce begins to thicken, lower the heat to a very low temperature and keep stirring. After about 15 minutes, add the truffle oil, nutmeg, salt, and pepper. Remove the sauce from the stove and cool.
3) In a gratin dish cover the bottom with the white truffle sauce and nicely arrange the broccoli around. Then garnish the dish with the rest of the sauce and randomly sprinkle the breadcrumbs over the top. Finish the gratin under the broiler for about 2 to 5 minutes, or until the sauce starts to bubble and the breadcrumbs begin to brown.