Sicilian cauliflower cakes, baked

Love the cauliflower? I love it and if you like Kibbles will make you fall in love: romanesco cauliflower croquettes Sicilian, i.e. with pecorino, anchovies, black olives, raisins and pine nuts. I passed into semolina and baked, so are light but without sacrificing taste, that is full bodied and flavorful. Crispy on the outside but soft inside, If you overdo it you can accompany them to a cheese fondue…. You can also prepare them with the white cauliflower and FRY, If you have no problem in line… To make the dough harder you can keep it in the fridge for a few hours or add a whole egg and, then, use a little’ more bread crumbs than the featured ingredients.

Ingredients for 4 people (about 20 crocchettine):

  • a medium-sized cauliflower (about 400 grams)
  • 60 grams of grated pecorino cheese Dop
  • 10 black olives
  • 15 grams of raisins
  • 15 grams pine nuts
  • 3 anchovies in oil
  • salt and pepper
  • extra virgin olive oil as required
  • 3 heaping tablespoons about stale breadcrumbs
  • wart just enough to coat the croquettes

Clean cauliflower from the leaves and trunks harder, cut it into peaks and cook steamed until tender. I suggest you cook steamed because doing so does not absorb water and it will take, then, less bread crumbs to make it compact, Consequently the flavor and texture of Tots will be far better.

Put it in a bowl and add raisins, pine nuts, chopped anchovies and olives and pecorino. Season with salt and pepper and mix everything with your hands: now add the breadcrumbs starting with three tablespoons. You need to assess you whether a sufficient amount: the croquettes must not be dry but soft and then soon you will realize that you can shape the mixture well don't put more bread crumbs.

Preheat oven to 200 degrees ventilated. Shape from compounding round nuggets as big as a ping-pong ball and dip them carefully in grits. Line a baking sheet with parchment paper and grease it olive oil, then top the croquettes, Sprinkle with a little olive oil and bake for 20 minutes, stirring gently halfway through cooking. When they are golden brown will be ready: remove from oven and allow to cool 10 minutes before serving, so that you could all perfumes. Bon appétit!

THE PAIRING: Delicate floral scents (Lilac and acacia) and flavors of honey are the hallmarks of this Prosecco Doc Treviso, line “Ligatures“, sparkling wine which is produced by Mionetto, Italian brand company, based in Veneto, but German owned (Henkell). With Kibbles, ideal for an aperitif, This wine will be at its best.

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16 comments

Ilaria March 15, 2015 at 20:02

Hello
We tried the recipe, the taste is yummy but the dough is too soft and open. We've added more bread crumbs in the mixture to be able at least to make the balls. Also need to know how much cauliflower departing.
Thanks!!!!

Reply
Sicilians creative in the kitchen March 15, 2015 at 20:27

Hi Alex, I try to give you some advice. The dough too soft may be due to an excess of watery cauliflower. How do you know, the meatballs are one of the dishes that you prepare a little’ at a guess because they have many variables. When the dough is too soft, you can have it a few hours in the fridge waiting for you rassodi, or add an egg that, How do you know, binds the dough. I also changed the recipe indicating the approximate weight of cauliflower, that is one of medium size (400 grams). I hope the taste has made him forget the consistency. Let me know. Hi. ADA

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Chezuppa January 28, 2014 at 12:06

What a wonderful way to eat cabbages!! Then if you put it in the form of Meatball I'm eating it all ahaha

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Sicilians creative in the kitchen January 28, 2014 at 13:06

I always eat it anyway if it is in the form of Meatball! Welcome to my blog and thanks! ADA

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Lalla January 27, 2014 at 18:36

pretend to ;-)! Just think about it, fair ;-)?
One kiss

Reply
Sicilians creative in the kitchen January 27, 2014 at 23:48

And Yes, just thinking about this but for a normal Sicilian, Basically I ' polpettato’ the pasta with cauliflower… A big kiss my dear!

Reply
Embroidery shortbread January 27, 2014 at 11:29

ADA that hunger you made me come, and even a fanciful idea for tonight's dinner…I'll let you know, Meanwhile, good week, a hug Manu

Reply
Sicilians creative in the kitchen January 27, 2014 at 11:42

Hello Emanuela! Then wait for the response, Let me know! A big hug, ADA

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Giulia January 27, 2014 at 10:29

Hi ada!! buonee me the ^_^ to sign soon!

Reply
Sicilians creative in the kitchen January 27, 2014 at 11:42

Hi Julia thanks, See you soon!

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Erica Of Paul January 27, 2014 at 08:56

But how I tease, ADA??? Combinations of flavors that make this cauliflower a real riot of goodness. Great dish ;))

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Sicilians creative in the kitchen January 27, 2014 at 11:43

Hello Erica, are the flavors that we Sicilians we always cauliflower and, by knowing your kitchen, so healthy, I hoped you liked! A hug, ADA

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An Lullaby January 27, 2014 at 00:54

Raisins, pine nuts, olives…I must definitely try!!!!!!!!!!!!!!!!!!!!!!!!!!

Reply
Sicilians creative in the kitchen January 27, 2014 at 11:44

Hi An, Thanks! Welcome to my blog! And if you feel tell me what do you think! ADA

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Tamara January 26, 2014 at 23:45

I love these meatballs, those are my favorite, so much that I don't, I have refreshed his memory…a hug

Reply
Sicilians creative in the kitchen January 27, 2014 at 00:25

A hug to you, also I love them. Let's face that fries are the best, but the oven is a good one! Kisses, ADA

Reply

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