A summer dish, like Val Venosta vcvolfiore, more delicate than the traditional one because it grows at high altitudes. That everyone likes
Val Venosta cauliflower has a more discreet and softer taste on the palate than traditional cauliflowers and is available from June until the end of October. It has a discreet and delicately aromatic taste, balanced in the perfume and more delicate than what we are used to cooking. Mountain cabbage is delicate in itself, you want for the white color that characterizes it. Cultivated between 900 and 1800 meters above sea level, with a large temperature range between night and day, its maturation is slow and constant and gives it a more intense and particular flavor. Of water (about 92%), rich in fiber and protein is ideal for all those who want to follow a low calorie diet. It lends itself to be eaten raw, in salads or cooked in different preparations, as it maintains its nutritional and organoleptic properties intact.
The Venosta Valley cauliflower becomes in this recipe a rich and tasty side dish based on gorgonzola enriched with a walnut crust that make this vegetable very fragrant and delicious.
Ingredients for 4 people
For the stuffing
400 g of cauliflower tops
120 g of gorgonzola
extra virgin olive oil
salt
pepper
For the savory crumble
80 g of butter
100 g of flour
60 g of chopped and toasted walnuts
45 g of grated Parmesan cheese
1 pinch of salt
Method
To prepare the cauliflower crumble with gorgonzola and walnuts, clean the cauliflower, reduce it to florets and dip them in boiling salted water until they are tender, but not too soft. Drain and cool under running water to stop cooking. Drain again and transfer to a bowl together with the gorgonzola cut into small cubes, salt, pepper and add a drizzle of extra virgin olive oil.
Stir and transfer to an ovenproof dish that can go into an oven large enough to hold it. In the mixer bowl, collect the cold salted butter, cut into cubes, together with the flour, coarsely chopped walnuts and grated Parmesan.
Work by operating the impulse device until a crumb mixture is obtained. Arrange it on the cauliflower until it is covered and cook in the preheated oven at 180 ° for about 30-35 minutes or until the pasta is golden brown.
Remove from the oven and serve the warm or lukewarm salty crumble.
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