In my fridge, I have a packet of St Agur cheese. From the Auvergne region of central France, this cow milk cheese is finer than Roquefort and creamier than the better known Blue D'Auvergne, a cheese with an Appellation d'Origine Contrôlée grant.
Yes, any creamy blue cheese will do ... please please please don't get caught up in recipe fever. Use what you have; Adopt, Adapt & Improve.
Simply cut the cheese into pieces and place in a pan over a low heat to melt. If your cheese is more crumbly than creamy, just add in a little cream to help it along.
Steam your broccoli, pour the cheese onto a plate and layer the broccoli over. Grind some freshly milled black pepper over and you're done.
The cheese brings a pungency, almost akin to anchovy and caper to the playground, the broccoli punching through with its strong fist of iron.
C'est si bon, non?
