Clean and wash the broccoli and boil in salted water. Delicately remove them from the pan and leave to dry. Remove most of the branches. Butter a semicircular oven dish and lay out the broccoli with the stems towards the centre, leaving a open space in the centre partially filled by the crossed broccoli stems. 
Brown the garlic in butter in a small frying pan. Prepare a thick béchamel with the flour, milk and butter. Add the hard grated Bra and a whole egg. 
Pour the butter flavoured with garlic over the broccoli and then the béchamel to fill the space left between the stems. Bake in the oven for 20 minutes to solidify the béchamel. 
Prepare a soft béchamel with 20 g of butter, flour and milk. Cook for a few minutes. Salt and pepper. Add the hard grated Bra and the soft cubed Brad. When well amalgamated remove from the heat. 
Roast the slices of bacon on a grill. When coloured wet with Barolo and allow it to evaporate and continue cooking. 
Remove the broccoli from the oven. Allow it to cool slightly and, carefully turn onto a serving plate so as not to break it. Pour the hot Bra sauce over it. 
Accompany the dome with the grilled bacon and barolo.