Pasticio Di Cavolfiore (pate Of Cauliflower) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 Big: cauliflower,
5 tbsp: Olive oil,
2: Minced garlic cloves,
Salt and fresh ground black pepper,
2: Eggs,
2 tbsp: Flour,
4 tbsp: 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"
on Nov 22, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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"
Source from luhu.jp
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