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  • Regione Venetta, 21/100, Milano, Italy
  • Monday-Sunday 9:00 - 23:00

Preparation:

  1. Put a saucepan of salted mineral water on to boil. While it is heating up, make a roux.
  2. Cut the green cauliflower into florets and finely dice the thicker stems.
  3. Blanch the florets for four minutes and remove from the hot water with a slotted spoon. Put them in a bowl of iced water to stop them cooking any further.
  4. In the same hot water, blanch the diced cauliflower stems for one minute. Remove from the hot water and put in a bowl with a drizzle of sherry vinegar and another of oil. Set aside.
  5. Combine the cream and milk with a pinch of salt, 50 g of the mozzarella and the four eggs in a pan and bring to the boil.
  6. Once it has come to the boil, add the roux.
  7. Keep stirring.
  8. To assemble the dish, place the cauliflower florets and béchamel in the dish and scatter the remaining mozzarella evenly over the top. Bake in the top of the oven at 220 ºC for six minutes.
  9. Remove from the oven and garnish with the dressed diced cauliflower stems. Serve with a little white pepper.

Ingredients:

  • 1 green cauliflower
  • 4 eggs, hardboiled and grated
  • 8 anchovies
  • 500 ml milk
  • 100 g whipping cream (35% fat content)
  • 100 g mozzarella
  • 50 g flour
  • 50 g Cadí butter PDO
  • Oil
  • Salt
  • White pepper
  • Sherry vinegar

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