Tag: Cauliflower

Recipe Cauliflower in batter and spelled flakes – Italian Cuisine

Ingrediants

400 g cauliflower florets
240 g sparkling water
200 g spelled flakes
200 g flour
salt
pepper

Duration: 35 min

Level: Easy

Doses: 4 people

For the recipe cauliflower in batter and spelled flakes, mix the flour with a pinch of salt, a pinch of pepper and sparkling water in a bowl to obtain a fluid batter.
Distribute the spelled flakes on a plate.
Immerse the florets in the batter and then "bread them" in the spelled flakes.
Arrange them in a baking tray lined with parchment paper and bake them in the oven at 180 ° C for 15-20 minutes. Remove from the oven and serve immediately.

Recipe: Emanuele Frigerio, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipe Roasted pumpkin and cauliflower, cream of crescenza and truffle – Italian Cuisine

Ingrediants

800 g Delica pumpkin
250 g crescenza
30 g milk
1 small cauliflower
1 black truffle
Origan
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Doses: 6 people

For the recipe of the pumpkin and roasted cauliflower, cream of crescenza and truffle, hollow out the pumpkin, removing the seeds, peel it and cut it into large triangles. Transfer the pumpkin triangles to a baking dish, season with oil, salt and oregano and bake at 200 ° C for about 20 minutes.
Cleanse the cauliflower and blanch it whole for 5 minutes. Cut it into four equal parts, distribute it on a baking dish, season with oil, pepper and oregano. Bake at 200 ° C for about 15 minutes.
Mix the milk with the crescenza with an immersion blender, adjusting salt.
Season pumpkin and cauliflower with this cream and complete with black truffle strips.
To recover: stew the pumpkin scraps with a drizzle of oil and a pinch of salt for 20 minutes in a covered pot; mash them with a fork and season with a drizzle of oil (you will get about 200 g of puree). Mix the puree with 100 g of quark cheese, salt and pepper, obtaining a cream. Then recover the cauliflower leaves, weigh 200 g, chop them and blanch them in salted water for about 3 minutes, then cool them in water and chop them with a knife; add 1 tablespoon of sesame cream and 1 tablespoon of chopped parsley, a drizzle of oil, salt, pepper and the juice of 1/2 lemon, then blend everything. Serve with croutons.

Recipe: Sauro Ricci, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipes with cauliflower – Italian Cuisine

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