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1
Preheat the broiler.
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2
Toast half of the bread slices at a time on a baking sheet.
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3
Rub both sides of the toast with the cut garlic and drizzle 1/2 cup olive oil over the slices.
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4
While the bread is cooking, in a large skillet, heat the remaining 3 tablespoons olive oil over medium high heat.
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5
Add the onion and bell pepper and cook until slightly softened, 2 to 3 minutes.
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6
Add the broccoli florets and chicken broth and bring to a simmer.
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7
Cover the pan and cook until the broccoli is tender, about 8 minutes.
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8
Uncover and boil until the liquid evaporates, 1 to 2 minutes.
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9
Season to taste with salt and pepper.
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10
In a medium saucepan, melt the butter over medium heat.
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11
Whisk in the flour and cook for 1 minute.
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12
Whisk in the milk, bring to a boil, then lower the heat and simmer, stirring often, until thick and smooth, about 5 minutes.
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13
Season the sauce with salt, pepper and the nutmeg.
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14
Preheat the oven to 450F.
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15
Layer half the bread in a 9 by 13 inch casserole; spread with half of the broccoli mixture and top with ricotta, a few ladles of the sauce and the Parmigiano-Reggiano.
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16
Layer the remaining bread slices, broccoli mixture, sauce and all of the provolone cheese on top.
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17
Bake until brown and bubbling, 10 to 15 minutes.
