Soft, greedy and not so caloric: cauliflower meatballs Sicilian style. A very simple dish, of peasant origin, really done with very few ingredients. The best I ever ate prepared them in a restaurant near Taormina, in Gallodoro. It's called “da Noemi” and, in the infinite series of Sicilian starters that arrived on the table, there were the fried tuma cheese and cauliflower meatballs. Two delicious appetizers, of which I was and I am still greedy.
The secret is to remove, don't add
In any case, I managed to recreate the taste of those vegetarian cauliflower meatballs. And the secret, I confess, It was removed ingredients rather than adding: I put some herbs, I tried to add small pieces of cheese, I made a crunchy breading. Not the same taste. The result disapponted me. When I realized that I had to remove (herbs, cheese and breading), simplify rather than complicate, here is a taste of the cauliflower meatballs that I remembered: soft, Breaded with only a little flour, almost creamy inside, with a taste of cauliflower and cheese that melts in your mouth. Simple and sensational.
I leave you the recipe and I recommend you absolutely have to try the meatballs to the Sicilian Cauliflower, even if you do not like cauliflower, because their taste will captivate. Is, If you do not like fried food, you can make the meatballs in the oven. That being said, you could also have a look at all my RECIPES OF MEATBALLS to find delicious ideas for dinner and bring something Sicilian to the table looking for inspiration among my SICILIAN RECIPES. Have a good day!
SICILIAN CAULIFLOWER MEATBALLS (easy recipe)Print This
- DOSES FOR ABOUT 25 MEATBALLS:
- 800 grams of cauliflower
- 1 egg
- 80 grams of grated Parmesan cheese
- 50 grams of grated pecorino cheese
- breadcrumbs, to taste
- a clove of garlic, finely chopped
- salt and pepper, to taste
- nutmeg, to taste
- flour, just enough to coat the meatballs
- peanut oil for frying, to taste
The cauliflower Sicilian meatballs are easy to prepare: you must first clean the cauliflower removing the outer leaves and the trunk. Wash the tops of cauliflower and boil in salted water until tender. Do not overcook cauliflower otherwise meatballs are aqueous: 10-12 minutes will be more than enough. Drain the cauliflower and let cool completely.
Crush the cauliflower with the tines of a fork, then add the egg, the Parmesan, pecorino, nutmeg, chopped garlic and black pepper. Season with salt and, as the last ingredient, add the breadcrumbs and mix well. The amount of breadcrumbs depends on the consistency of the dough: no need to add too, otherwise then the dough will be hard. I recommend you add to these doses up to 50 grams of bread crumbs and then, once obtained a homogeneous mixture, cover with plastic wrap and let rest in refrigerator at least two hours. Like this, breadcrumbs absorb excess moisture dough for cauliflower meatballs. If you want, you can also prepare the dough with one day in advance, leave it in the fridge and make cauliflower patties the next day.
With hands slightly wet, forming the dough into balls of oval and slightly crushed cauliflower, as you see in the picture. Put in a bowl the flour and salt it slightly, then breaded cauliflower every meatballs in flour and fry the meatballs in olive oil peanut oil (or high oleic sunflower) at 170 degrees until the patties will not be uniformly golden on both sides.
If you want to prepare cauliflower patties baked, put them on a baking sheet covered with paper oven greased with olive oil and bake the meatballs at 200 degrees in preheated conventional oven for about 20 minutes, turning them halfway through cooking.
Put the cauliflower meatballs on an absorbent paper and serve the meatballs hot or warm . Bon appétit!
THE PAIRING: Pantelleria DOP, "Donna Elisa”, Company Bonomo farm. A dry white wine, obtained from grapes Zibibbo of Pantelleria, Selected with careful manual harvesting. It smells of white, the taste is very fresh fruit, making it easily drinkable. With the cauliflower meatballs is perfectly matched.
If you really want to add an aromatic herb, you can put in the dough of cauliflower meatballs a bit 'of finely chopped fresh mint. The Sicilian cauliflower patties are breaded in flour just because they have to be soft, but if you prefer crisp meatballs can impanarle as usual with flour, beaten eggs and breadcrumbs. Like this, though, the taste of the cauliflower will definitely in the second floor and the meatballs will be heavier, also as calories.