Recipe: Ham and Broccoli Casserole in White Sauce (Prosciutto Cotto con Broccolo e Besciamella)

HAM AND BROCCOLI CASSEROLE IN WHITE SAUCE
(PROSCIUTTO COTTO CON BROCCOLO E BESCIAMELLA)

Mary Ann, of course, might use prosciutto (Italian ham) in this recipe, but it is delicious with any good ham. She also suggests that the casserole can be modified substituting carrots or spinach or squash or peas for the broccoli.

1 tablespoon olive oil
1 medium onion, coarsely chopped
3/4 pound broccoli, stemmed and cut into 1/2-inch florets
2 tablespoons butter
2 tablespoons unbleached all-purpose flour
2 cups warm low-fat milk
salt, freshly ground black pepper to taste
3 cup cubed ham
1 cup grated Parmigiano-Reggiano cheese

Heat olive oil in a heavy (11 1/2 x 2-inch) casserole over medium heat. Stir in the onion and broccoli. Partially cover the pan and cook, removing cover occasionally to stir, until broccoli stems begin to soften. Transfer vegetables to a dish; set aside.

Preheat oven to 350 degrees F.

Melt butter in the casserole; whisk in flour until a smooth paste forms. Slowly pour in milk and cook over medium heat until sauce begins to thicken. Add salt and pepper.

Return broccoli and onions to the casserole and mix in the ham. Sprinkle the top evenly with the cheese. Cover; bake 30 to 35 minutes, or cook covered over medium-low heat on the stovetop until heated through.

Makes 4 to 6 servings
Source: Ciao Italia Slow and Easy by Mary Ann Esposito