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.