John Myers
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Bluccoli with Ham / Cheese Sauce
The perfect bluccoli with ham / cheese sauce recipe with a picture and simple step-by-step instructions.
Bluccoli
- 1 piece Mini cauliflower
- 1 piece Mini broccoli
- 1 liter Salt water hot
- 1 tsp Baking soda
The ham / cheese sauce
- 40 g Butter
- 100 g Cooked ham
- 1 tbsp Flour
- 250 ml Bluccoli cooking water hot
- 70 g Queso Manchego cheese old
- 70 g Sea salt from the mill
- 70 g Black pepper from the mill
- 70 g Nutmeg
- 70 g Sauce binder light
The Mediterranean rice
- 150 g Medit. Rice parboiled, short cooking time
preparation
- Remove the Manchego (Spanish hard cheese, 55%, made from 100% regional pasteurized sheep’s milk, matured for 6 months) from the refrigeration and packaging. Cut off the florets of any size from the bluccoli, rinse and drain. Bring 1 liter of water with 1 teaspoon each of salt and baking soda to the boil, add the cabbage florets and cook them over low heat for approx. 10 minutes until firm to the bite. In the meantime, grate cheese without rind and dice ham. Remove 250 ml of cooking liquid. Remove the cabbage florets from the “fire” and keep them warm in the rest of the cooking water. Just before the end of the boil, drain the cabbage roses into a colander and drain thoroughly.
preparation
- Carefully heat the butter in a saucepan and sear the diced ham in it, sprinkle with flour and sweat while stirring. Now stir in the cooking water in portions with the whisk until a smooth, creamy sauce is formed. Stir the Manchego into the sauce in portions and let it melt. Round off with salt (caution: cooking water and manchego), pepper and nutmeg. If necessary, top up with a light sauce thickener or dilute with boiling water.
Serving
- Place the rice in a nest on the preheated dinner plates, arrange the bluccoli florets in it, top with the ham / cheese sauce and enjoy.
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