Now that autumn peeking around the corner, I have found the perfect excuse to share with you each and every one of the "baked wonders" that spin my 'recipe book'. For today I have chosen this broccoli casserole gratin with chorizo, a robust, healthy and Iberian dish.
As I have already told you in previous publications, broccoli is one of the foods that appear in the top10 of 'anticancerigens'. If you do not remember, today we delve a little more into the anti-cancer properties of the so sometimes rejected broccoli. The p53 gene it is concerned with keeping cells healthy and preventing the abnormal growth of cancer from starting. When this gene becomes defective, its lack of control causes abnormal cells to multiply and lead to lung, breast, colon, bladder cancer or lymphoma. The isothiocyanates present in broccoli, as well as in cabbage and cauliflower, are capable of eliminating the protein of the defective p53 gene and freeing healthy proteins to suppress the development of tumors. So, today we come upstairs and we are going to have the pleasure of accompanying you with two luxury guests: chorizo and cheese.
For more healthy recipes with anti-cancer properties, be sure to follow this blog on even days of each month.
#bonprofit
- 1 broccoli
- 200 gr of Iberian chorizo
- half a glass of evaporated milk (or nothing liquid to cook)
- Cheese for gratin
- Sal Island
- Nutmeg
- We wash the broccoli and cut it into 4 halves with a knife
- In a pot, boil 1 and a half liters of water with salt and oil. We introduce the broccoli and let it boil for 5 minutes.
- We drain the broccoli and reserve.
- We preheat the oven to 225 degrees.
- We paint a clay pot with 2 drops of olive oil.
- Add the broccoli and sprinkle the glass with the evaporated milk over it.
- We cut the chorizo and add it to the casserole.
- Sprinkle with cheese to taste and a touch of nutmeg.
- We let it bake at 220 degrees for 15 minutes.
- And that's it!