Subscribe via RSS

Recipe fried cauliflower, a crispy Marches goodness – Italian Cuisine

Here's how to prepare the delicious recipe of fried cauliflower, a traditional side dish of the Marche also ideal as an appetizer

  • 100 g White flour
  • 1 Kg Large cauliflower
  • 1 pcs Egg
  • Olive oil
  • Dry white wine (or aniseed liqueur)
  • salt
  • pepper

Here's how to prepare the delicious recipe of fried cauliflower, a traditional side dish of the Marche also ideal as an appetizerClean and wash the cauliflower, removing the green leaves. Put it to cook in a pot containing plenty of boiling, lightly salted water. While the vegetables are cooking, prepare the batter that will serve for its frying.

Put the flour, sieved, in a bowl, add a pinch of salt and a freshly ground pepper. Add the egg, carefully mixing, as well as a lot of white wine (or anise liqueur) as you need to obtain a rightly thick batter. Let the batter rest, covered.

Check the cauliflower cooking, which you will drain when it is still slightly al dente. Drain well, then remove the tufts and leave to dry, lying on a towel. Then dip them, one or two at a time, in the prepared batter, turning them over with two forks to cover completely. Meanwhile, you will have heated in the pan plenty of oil.

Dip the tufts as you prepare them and fry them until golden and crispy. Drain them and spread them on an absorbent paper because they lose excess grease. Add salt and serve immediately, hot.

The traditional Christmas mixed fried of Rome – Italian Cuisine

What is the typical Roman dish of the December 24 dinner? It is a rich mixed fried based on vegetables in batter, cod and apples. Find out how to prepare it with our recipe

Of gastronomic traditions of the parties there is practically one for each family. TO Rome, however, on the evening of Eve it does not cross and on the table can not miss a mixed fried vegetables, different from the classic Roman fried.

Find the differences between the fried Romans and the mixed fried Christmas

If we think about fried Romans they come to mind supplì, cod and pumpkin flowers. The classic fried mixed with the Roman, that of the books of gastronomic history, then provides also pandorato (bread in milk and then fried), croquettes, artichokes, ribs, brains, sweetbreads of lamb and lamb meat in general.
The mixed fried Christmasinstead, it is mainly based on seasonal vegetables (and no, pumpkin flowers are not in season on December 24) like potatoes, artichokes, broccoli, fennel, cauliflower and mushrooms and, strictly speaking, they can not miss apple slices, pass in the same batter of vegetables and fried too, to clean the mouth full of vegetables. To enrich even more the mixed fried Christmas you can also add some pieces of cod, always fried in batter, which are not bad.

The recipe for preparing mixed fried Christmas


– Potatoes
– Artichokes
– Broccoli
– Fennel
– Cauliflower
– Mushrooms
– Apple
– Cod fillets dipped for 24-48 hours in water to desalinate
– Sparkling mineral water
– Wheat flour
– Frying oil
– Salt


First of all prepare the vegetables: wash them and reduce them into cymbals or slices. Dry them well and set aside. Wash the apple, remove the core and cut into slices too, sprinkling with a few drops of lemon to prevent blackening. If necessary also portion the fillets of cod and dry them well.
You do heat plenty of oil in a deep fryer or pot with a high edge preparing it batter: just mix water and flour until you get a thick, smooth and homogeneous mixture that comes down to fatigue and remains attached to the tines of the fork.
Immerse the ingredients in the batter and then dive a few pieces at a time in hot oil, but not steaming, to avoid lowering the temperature too much and obtaining a greasy and soggy fried. When the fritters are golden brown, remove them with a perforated spoon and let them drain onto kitchen paper. Salt only now and serve hot.

Fried ravioli with potatoes and bubbles: the smart-chic Christmas appetizer – Italian Cuisine

There is no broth and it is not a first: we give a twist to the classic ravioli with a crispy fry and a filling of potatoes, ham and mozzarella. A whim to eat standing while you unwrap the presents and toast with an elegant brut sparkling Trentodoc

It's time to think of the Christmas menu! Do you already have any ideas? We give you a suggestion, or rather three: one for thestarter (below), one for the main door and one by one pre-dessert really special. And for every course we will also advise you the bubbles to match!

Ravioli yes, but fried and eaten with your hands

To start we imagined one informal proposal that warm the atmosphere and that, after the first greetings and best wishes, melt your guests in chatter and laughter, while you toast and discard the presents. It is about ravioli as tradition dictates: abandoned, however, the stock that makes them a classic first course of parties, they become fried and stuffed with potatoes, ham and mozzarella, turning into a surprising appetizer. Served in Christmas baskets that the guests can pass among them, can be tasted even without being seated at the table, like a standing aperitif, eating them directly with le hands (do not forget, by the way, to make small napkins available!).

Sparkling wine to toast: who starts well …

Accompany the ravioli with a glass of Rotari Brut Trentodoc with which to toast at Christmas by officially opening the lunch: from elegant bubbles, perfect to celebrate special moments, this classic mountain method sparkling wine from the scents of ripe yellow fruit, citrus fruit and bread crust, with his wide and rich taste gives the right freshness to the palate at every sip.

The recipe of fried potato ravioli

Here's how to make fried potato ravioli. The recipe is simple and requires approximately one hour of time. We advise you to use one Trentino mountain potato with very solid and tasty pasta. You can find it only from autumn to spring because it comes preserved in its natural state without subjecting it to chemical treatments, but exploiting the low temperatures of the altitude.
Once ready, it is important then that you serve the ravioli immediately, again very hot and crisp.

Ingredients for 12 people
500 g potatoes
500 g flour
350 g mozzarella
100 g cooked ham
an egg
fry oil

Boil the potatoes with the peel, drain them, peel them, pass them, collect them in a bowl and, still warm, mix them with the flour, an egg, a pinch of salt and a grated nutmeg.

Transfer the dough on a floured surface, work it briefly and let it cool. Chop the cooked ham along with the mozzarella.

Roll out the dough into a sheet of 3 mm thick, cut it into squares of 7 cm on each side, put at the center of each a teaspoon of chopped then close by folding them in a triangle: you will have to get around 36 ravioli.

Fry them in plenty of hot oil (they must float), drain them with a perforated spoon as soon as they are golden brown, then drain them on a double sheet of kitchen paper and serve them.