Broccoli au gratin with leek and pork bechamel sauce

Bring water to boil and while it is boiling, wash and cut the broccoli. Add the broccoli, when it comes to a boil, and cook for 8-10 minutes.

Wash and cut the leek and poach it in a frying pan with a spoonful of EVOO. Season with salt and pepper. Add the lacón when the leek is poached and turn it a few times.

Add the teaspoon of flour, stir until all the flour is cooked and add the milk little by little, stirring continuously so that there are no lumps and the béchamel sauce does not stick. I usually add a larger initial jet of milk and as the béchamel thickens I adjust the milk.

Put the broccoli in a microwaveable dish and put the béchamel sauce on top. Add some grated mozzarella and grated emmental cheese. Gratinate for about 5 minutes and it's ready.