Pasticio di cavolfiore (pate of cauliflower)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Big cauliflower | |
| 5 | tablespoons | Olive oil |
| 2 | Minced garlic cloves | |
| Salt and fresh ground black pepper | ||
| 2 | Eggs | |
| 2 | tablespoons | Flour |
| 4 | tablespoons | Bread crumbs |
Directions
Source : La cuisine juive Italienne by Edda Servi-Machlin With a sharp knife separate floretes. Cook in salty water 15 minutes, until cooked but not muchy. Drain and reduce in puree in a food processor. Heat 3 tablespoons of olive oil in a big frying pan, add the garlic and cook for 1 minute, until golden. Add the cauliflower puree, the pepper and salt, mix frequently until liquid evaporates. Chill for 10-15 minutes. Add the beatten eggs and flour and mix . Place in a greased mould and cover with bread crumbs and oil. Bake at 230 cel. (450 F) for 30 minutes until golden crust.
Note : Since my oven is turbo, I baked it for a shorter time, and had to cover it with aluminium foil on the 10 last minutes, and reduce temperature.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@...> on Nov 22, 1998, converted by MM_Buster v2.0l.