Cut the broccoli florets and boil them in salted water until cooked (approx. 10 mins), drain and leave to cool.
STEP 2
In the meantime, make the béchamel sauce by melting the butter in a small saucepan over low heat, add the flour and mix well with a whisk until you obtain a smooth and lump-free mixture. Stir in the milk at room temperature, then season with a pinch of salt and grated nutmeg. Cook over low heat for 5-6 minutes, until the sauce becomes creamy.
STEP 3
In a mixer, combine the broccoli with the béchamel, eggs, Grana Padano, breadcrumbs, lemon peel, salt, pepper, and a pinch of nutmeg, and blitz until you obtain a creamy and smooth mixture.
STEP 4
Pour the mixture into a greased baking tin (20cm-22cm) lined with breadcrumbs and bake in a preheated oven at 180°C for 30-35 minutes. Allow to cool down before serving.