Tag: Cauliflower

Recipe Tuna and cauliflower meatloaf with boiled egg mimosa – Italian Cuisine

The tuna meatloaf is a fresh, easy and clever second course, you can prepare it in advance and serve it when it's time to eat

Ingredients

250 g drained tuna in oil
200 g cauliflower
20 g pitted Taggiasca olives in oil
15 g desalted capers
4 eggs
1 untreated lemon
parsley
garlic
bread crumbs
White pepper
extra virgin olive oil
salt

Duration: 1 h 10 min

Level: Easy

Dose: 8 people

whisk the cauliflower; add the tuna and whisk again until a soft and sticky mixture is obtained; then add 1 egg, the capers, the grated zest of the lemon and half of its juice. Complete with 2 tablespoons of oil and 2 of breadcrumbs. Salt and pepper.
Place the mixture on a sheet of parchment paper and wrap it with the same paper giving it the shape of a meatloaf. Tie the ends with candy-like kitchen twine. Place the meatloaf on the steamer and cook it for about 40 minutes.
Boil the remaining eggs, let them cool, then separate the yolks from the whites. Crumble the yolks with your hands and cut the egg whites into thin slices.
Chop finely a sprig of parsley and blend it with 2 tablespoons of oil and, to taste, 1/2 clove of garlic.
Let warm the meatloaf, then let it harden in the freezer for 10 minutes. Slice it and serve it with the egg mimosa, the parsley oil and the olives.

Recipe Amberjack and cauliflower fillet with dried tomato pesto – Italian Cuisine

Ingredients

800 g amberjack fillet
600 g cauliflower florets
200 g dried tomatoes
15 g desalted capers
6 g tarragon leaves
thyme
lemon
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 4 people

whisk dried tomatoes with 60 g of oil, capers and tarragon to obtain a thick pesto.
Blanch the cauliflower florets in salted water for 5 minutes.
trimmed the amberjack fillet and place it on a baking sheet lined with parchment paper; remove the bones, season with oil, salt, thyme, grated lemon zest and bake at 180 ° C for about 20 minutes.
serve with cauliflowers and pesto.

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Mountain summer cauliflower crumble: the recipe – Italian Cuisine

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.