Broccoli, Pancetta And Blue Cheese Gratin

• 1 None large head broccoli, cut into florets, stalks peeled, sliced
• 5 oz pancetta, diced
• 1 None small Spanish onion, chopped finely
• 2 tbsp all-purpose flour
• 2 tsp mustard powder
• 2 cups milk
• 4 oz Gorgonzola cheese, crumbled
• 1/2 cup coarse stale breadcrumbs

1. Boil, steam or microwave broccoli until bright green but still firm. Drain. Place in a greased shallow 6-cup baking dish.
2. Preheat oven to 375u0b0F.
3. Place a medium saucepan over medium heat. Cook pancetta, stirring occasionally, for 10 mins, or until fat is rendered and pancetta is crispy. Remove from pan with a slotted spoon and sprinkle over broccoli.
4. Add onion to pan and cook, stirring, for 3 mins, or until translucent. Add flour and mustard powder. Stir for 30 seconds. Gradually add milk. Cook, stirring continuously, until mixture boils and thickens slightly. Remove from heat and stir in cheese. Season. Pour over broccoli then top with breadcrumbs. Bake for 20 mins, or until browned lightly.

head broccoli, pancetta, onion, flour, mustard powder, milk, gorgonzola cheese, coarse stale breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/37804 (may not work)