About 1 1/2 pounds fresh broccoli, peeled and chopped to measure 6 cups
1 1/2 cups shredded mozzarella
1 1/2 cups chopped yellow onion
2 tablespoons butter or margarine
2/3 cup thinly sliced and chopped salami (3 ounces)
1/4 cup dry breadcrumbs, divided
1/2 cup light cream
1 egg
1/4 teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons grated Parmesan

Drop the broccoli into a large pot of lightly salted water. As soon as water returns to a boil, remove from heat, drain quickly then plunge broccoli into a big pot of cold water to stop cooking and set color; drain well. Arrange blanched broccoli in bottom of a lightly oiled, shallow 11- by-17-inch dish. Sprinkle with the mozzarella; set aside.

Over medium heat, saute the onion in the butter or margarine until barely soft and transparent, about 10 minutes. Add the salami and continue to saute for about 5 minutes. Remove from heat and stir in 2 tablespoons of the breadcrumbs. Sprinkle this mixture over broccoli.

Combine the light cream, egg, salt and black pepper and drizzle over broccoli (This will not completely cover vegetables, but will create occasional "pockets" of custard in finished gratin.). Sprinkle onion-salami mixture on top of broccoli. Combine remaining breadcrumbs and the Parmesan and sprinkle over top of casserole. Gratin may be prepared to this point several hours ahead.

Bake in a 375-degree oven for about 20 minutes, or until hot and bubbly. Brown under broiler for a moment until top is golden. Makes 8 to 10 servings.