For 4 people
For 4 people
Detail the romanesco cabbage in bouquets and cook it for 5 minutes at the pressure cooker. Prepare your Béchamel by melting the butter over low heat, then add the flour. Cook over low heat for 2 minutes, stirring constantly. Remove from the heat and pour the cold milk, little by little.
Return to low heat and always stirring, heat for about 5 min). Add salt, pepper and nutmeg. Brown your gables in a hot pan, without adding fat until golden.
Put your oven to preheat at 210°C. In a gratin dish, pour the cabbage bouquets, the béchamel, the pine nuts then the parmesan. Bake for 25 minutes in the oven.
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