Well [Jo-Anne], you can find comfort in this, Marchetti's executive chef Rick Petrella also tried a few different combinations of ingredients before he made broccoli au gratin the success it is today.

In a saucepan combine milk and butter, bring almost to a boil. Slowly add roux into mixture until it reaches a batter consistency. Remove from heat and add Parmesan and [Romano] cheeses. When they have been combined, add mozzarella and Cheddar cheese.

BROCCOLI AU GRATIN at Marchetti's Restaurant in Cranston gets its lusciousness from butter and four kinds of cheese, pecorino Romano, Parmesan, mozzarella and Cheddar.

Copyright Providence Journal/Evening Bulletin Aug 27, 2003

I have dined at Marchetti's Restaurant often and I can honestly say that each and every meal from them was exquisite and there are always leftovers to take home and enjoy for a couple more meals! One of the things I love about their menu is their broccoli au gratin. It is the best I've ever had. I've tried numerous recipes to duplicate it and they've never even come close. Can you please try to get their recipe for me? I would appreciate it.

Jo-Anne

Johnston

Well Jo-Anne, you can find comfort in this, Marchetti's executive chef Rick Petrella also tried a few different combinations of ingredients before he made broccoli au gratin the success it is today.

The big problem was adjusting the balance of cheese, he said. And it is no wonder, because he uses four cheeses.

The dish is traditionally served from October through April. But Petrella thinks readers might be hungry for a bite of the original before they make their own, so he's planning to put it back on the menu for the next few weekends.

Even in winter, the dish is on the menu on Friday, Saturday and Sunday only. On Saturday nights, when prime rib is featured, the two pair up extremely well, he said. Try it with broiled salmon for another great match-up.

Marchetti's, 1463 Park Ave., Cranston, serves lunch and dinner every day but Monday. The menu is a mixture of American and Italian specialties and lots of fresh seafood.

It is owned by brothers David and Donald Marchetti, who just celebrated their 20th anniversary in business. Petrella has been in the kitchen for the past six years.

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BROCCOLI AU GRATIN, MARCHETTI'S STYLE

2-3 pounds broccoli crowns, cut up

Blanch broccoli in boiling water for two minutes. Drain and cool. Set aside.

ROUX

1/2 pound butter

11/2 cups flour

In a small saucepan, melt butter. Whip in flour to make paste. Simmer over low heat for 3 minutes until mixture is slightly brown. Remove from heat and set aside.

CHEESE SAUCE

3 pints whole milk

1 stick (1/4 pound) salted butter

1/4 cup pecorino Romano cheese

1/4 cup Parmesan cheese

3/4 cup shredded mozzarella cheese

3/4 cup shredded Cheddar cheese

1/3 cup Italian-flavored breadcrumbs

In a saucepan combine milk and butter, bring almost to a boil. Slowly add roux into mixture until it reaches a batter consistency. Remove from heat and add Parmesan and Romano cheeses. When they have been combined, add mozzarella and Cheddar cheese.

Use an 81/2- by 11-inch casserole dish sprayed with vegetable oil. Fold cheese sauce into broccoli. Sprinkle top with 1/3 cup Italian-flavored breadcrumbs.

Bake in preheated 400-degree oven for 20-25 minutes.

Questions? Call 943-7649.

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BROCCOLI AU GRATIN at Marchetti's Restaurant in Cranston gets its lusciousness from butter and four kinds of cheese, pecorino Romano, Parmesan, mozzarella and Cheddar.

JOURNAL PHOTOS / ANDREW DICKERMAN