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Italian broccoli & salmon bake
- 250g penne
- 300g broccoli , cut into large florets
- 25g butter
- 25g plain flour
- 600ml milk
- 100g mascarpone
- 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
- 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
- 8 anchovy fillets, halved (optional)
- 10 large fresh basil leaves, roughly torn
- 4 fresh skinless salmon fillets
- 50g mature cheddar , finely grated
Directions:View on BBC Good Food
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