Broccoli ‘Alla Crema’
Wash and clean the broccoli well, put them into salted cold water for half an hour. Then wrap each head in a piece of linen to prevent its breaking, and put into salted boiling water for about twenty minutes. When cooked, remove the linen carefully so as not to break the heads, place them in a hot dish, pour half a pint (for each head) of hot ‘Alla Panna’ sauce (see Sauces, p. 125) over them, and serve immediately.