1 bunch of broccoli, (about 2 pounds)

1 cup whole milk

1/2 cup heavy cream

1 cup grated Parmigiano-Reggiano

2 large eggs

1 1/2 cups coarse fresh breadcrumbs

1 – 2 tbsp EVOO Tuscan Herb olive oil or plain olive oil

sea salt and pepper

Preheat the oven to 350 degrees. Cut broccoli florets into 1-inch pieces. Peel the stalk and cut into 1/2 inch thick rounds. Cook broccoli in boiling salted water until bright green and just beginning to get tender. Drain.

Meanwhile, whisk together milk, cream, cheese, eggs and some salt and pepper to taste.

Put broccoli in a shallow 2 1/2 quart baking dish in a single layer. Then pour the milk mixture over. Toss the bread crumbs with olive oil and some salt and pepper. If you don’t have the EVOO Tuscan herb oil, you can add some chopped herbs to the breadcrumbs. Sprinkle breadcrumbs over gratin.

Bake until custard is set, about 30 minutes. Turn on broiler, then broil until bread crumbs are golden brown. Let stand 5 minutes then serve.