Crocchette di cavolfiore S2 - P62

Protagonist: cauliflower. Today I'm going to make some spectacular cauliflower croquettes! Plus, it's also a pretty simple recipe. Beautiful… It's a simple recipe! There are a few steps to follow, but nothing special. Shall we start the recipe? Let's start with the cauliflower. I divide the florets. These are also particularly small cauliflowers. Don't worry about the size. The important thing is that the hardest and most fibrous part is not used here: only the florets are used. Of course, don't worry about how you cut them because you will see that later in the recipe. Made. So I've already boiled some water here, now I'll add a little salt.

Then I dip the florets in it. Approximately 10 minutes: they should be perfectly cooked. So 10 minutes, 1/4 hour... it also depends on the tenacity or not of the cauliflowers, but more or less the cooking is always like this. You should cover at least partially so that it boils again immediately and cooking goes smoothly. See you in about ten minutes. I drained the cauliflower which was also well cooled please. Maybe I hadn't said it before: it must be cold. Now let's smash. Feel free to use a potato masher. If you want, you can also use a blender or food processor.

All the ingredients for this recipe can be found at "Casa Pappagallo". Write www.casapappagallo.it and you will find all the recipes with the ingredients and also with the step-by-step explanation of each individual step. :D Add the boiled potato to the cauliflower. I read this previously. They are simple boiled potatoes. You wet them the same way. I add 1 egg. I add the parmesan. A little salt: not much because the cauliflower was the same... A little salty like the potatoes. A little pepper, if you like. This is absolutely optional. Now start adding a little breadcrumbs until you get an easily workable mixture.

Start adding it little by little, hey! Let it absorb and, if necessary, add more. You see it? In my case I used all the breadcrumbs I had because I maybe left the cauliflower a few minutes longer and it really absorbed a lot of water. Take some water and wet your hands a little. Obviously, make the size you want and make meatballs, more or less, this size. One thing that I have not told you, but that is necessary to be able to handle these croquettes in the best way, once formed, is to put them in the freezer for a moment, because this way they will compact even more. and it will be much easier to bread them.

How to bread them? Flour, egg and breadcrumbs. Meanwhile I put a frying pan with a little oil. It's not frying, hey!, so 1 centimeter of oil is enough. Meanwhile, I dip them in flour. To have a size, I haven't told you, these here are around 50 - 60 g per kibble, but you can choose whether to make them smaller or larger. The oil is hot. Consider that they do not require much frying, because in the end everything is cooked inside. So once it has a nice crust it is perfect. Look: in this case I made a mistake here and I'll show you.

Do you see that the oil practically doesn't even reach half of the kibble? Now I'm going to fry them here well and I'm going to take them out and add a little bit of oil because the important thing is that it reaches half of the croquette: it doesn't have to be fried but at least half of the croquette needs to be cooked, so when We turn it over, cook on the other side and they are ready. You see, this is the perfect amount of oil. In the sense that it reaches half of the croquette. All the ingredients for this recipe can be found at "Casa Pappagallo" www.casapappagallo.it and you can find the full list of ingredients.

But the recipe is practically finished... It can be added to these croquettes which, in my opinion, are absolutely fantastic to eat alone or if you want to use them as a side dish or as an appetizer... in a thousand different ways! You can put a spicy sauce on it... You can do many things. Today I am going to make a sauce that, as you will see now, is made at the speed of light. A kind... Not "a kind", it's a fabulous pecorino cream cheese. The first thing we need to do is heat some cream. I put it in a saucepan and practically bring it to a boil.

Meanwhile, grate some pecorino cheese. Roman pecorino. I would say it's fine. If we need more, we'll try it, I'll keep it here on the side. Since now you have to wait a little for the cream to boil... Time has to pass and so this croquette, which by the way is also the slightly ugly one... it shows! :) Mmmhhh! :D It's delicious! But not "good little"! Dying for! Mmmhh!!! The cream is practically about to boil. At this point turn off the heat. Remove the saucepan from the heat. Count to "60", or... The alternative is to eat a croquette! :D Because...

Apart from this here... Now we need to lower the temperature of the cream again because then we are going to add the cheese. In the meantime, maybe you can do one thing: add some pepper. A couple of pinches of pepper, if you want, hey, obviously. Now I put the pecorino inside: a minute has passed... Now I want to feel if the intensity of the pecorino is correct. Hmm! Good! It's not too invasive, it's good, good, good, good, good... Remember: don't leave it too thick because later, when it cools, it will tend to tighten a little so...

Make it soft enough. . This is just... A sauce to dip the croquette. Well, here we go! At this point it can be served. I put the sauce in the bowl. And the croquettes... A little bit of salt. I've already tried it, I know. But... One of the prerogatives of being a "curious cook" here is... Being able to taste! :D Once, again and again! So, I'll take the bowl and soak it a little... Like this! :D Mhh! Hmm! It's really delicious. However, this pecorino cheese sauce goes really well together... Honestly, they're also fantastic on their own! Goodbye and until next time!