INGREDIENTS
- -1 baguette gluten-free (I used with great satisfaction the new line Panito Probios) *
- -125ml of semi-skimmed milk (if intolerant replace it with vegetable milk)
- -70g roman broccoli
- -5g of chopped almonds *
- -2 tbsp EVO Oil
- -1 tsp Corn Starch *
- -Water, Salt, Pepper to taste
- -Nutmeg and Chilli powder to taste *
INSTRUCTIONS
- Cut the gluten-free baguette doing varius oblique cuts and obtaining the segments of a base about a centimeter in width.
Each cut must stop at about 0.5 cm from the bottom of the form of bread, to prevent the slices from separating.
Discard the extracted segments which can be used as mini croutons served with the advanced sauce.
- For the sauce, heat the milk in a saucepan without boiling.
In another saucepan, melt a teaspoon of cornstarch in a little milk and add salt, pepper and nutmeg to taste; when you have achieved a smooth and creamy with no lumps, add the still warm milk, pouring it in very slowly.
Place the pan on the heat and let thicken until the sauce has reached the consistency of a smooth hot chocolate.
With the help of a spoon pour the sauce into the empty spaces of the gluten-free baguettes, filling them halfway. - Now it’s time for the cream of broccoli!
Boil the roman broccoli for 15 minutes and then immediately immerse in ice water to keep the colors bright.
Set aside some sprig of broccoli to decorate the stuffed baguette and blend the rest with the olive oil, chopped almonds, salt, pepper and ground pepper to taste.
Complete the filling of the gluten-free baguette placing the cream of broccoli with almonds on top of the bechamel and garnish with sprigs of broccoli that have been set aside. - Bake the baguette Panito Probios for 10 minutes in the oven preheated to 180 ° C and then serve your Baguette Filled with Cream of Broccoli and Bechamel ... feel that softness!
