How will you know who reads frequently, I love cauliflower. Especially the one Roman, for its delicate flavor and that wonderful form, with green tops that look like the spiers of a Gothic cathedral. One of the most simple and tasty ways to do, in my opinion, It is baked with béchamel. It would thus already a tasty single dish, among other vegetarian, but since my partner and photographer claimed some’ of meat, I paired with the grilled lamb chops, marinated in lemon and thyme.
Ingredients for 4 people:
- a large or two small cauliflower romanesco
- 12 well-groomed lamb chops
- extra virgin olive oil as required
- the juice of a lemon
- a few sprigs of thyme
- 750 grams of bechamel (Click here for the recipe on ‘basics‘)
- 40 grams of shredded PDO parmigiano Reggiano
- 30 grams of grated Pecorino Romano DOP
Put the chops marinated in lemon juice and thyme leaves at least an hour before cooking. Wash the cauliflower, clean it and divide it into peaks. Bake for 10 minutes to steam (It is the best for cooking this dish: It remains al dente, It never retains water and maintains the color) after slightly salty. Season the béchamel with Parmesan and pecorino.
Preheat oven to 200 degrees static: place the cauliflower in a bowl, with the tops facing upwards, and coat it with a generous dose of bechamel. Bake in the oven for 15 minutes or so, until you have au gratin and you will not be formed a golden crust on besciamelle.
Heat the grill and cook the chops (the choice is yours cooking, I prefer them cooked very well but they are one of the few I fear) You salty again only when cooked. Serve the chops seasoned with extra virgin olive oil, cauliflower au gratin and garnish with a little thyme.
THE PAIRING: both the lamb is the cauliflower gratinatosi combine well in a red IGT Terre Sicilian, Product under the brand Centopassi the cooperative Libera Terra. The Placido Rizzotto It is an organic red, a blend of different grape varieties including Nero D'Avola and Syrah, intense aromas of ripe fruit and a harmonious flavor and tannic.