Quality, authenticity, excellence
Cauliflower balls with a stringy heart of Scamorza

Second courses

Cauliflower balls with a stringy heart of Scamorza

Author: Guido Boschetti

Difficulty:

Total time:

0 min

Servings:

Ingredients:

1 Cauliflower
2 Eggs
80 g of Tipico IT’s Smoked scamorza
50 g of Tipico IT's Granetta di Capra
8 tsp of Breadcrumbs
1 tsp of Nutmeg
Tipico IT’s Extra virgin olive oil
Salt
Black pepper
10 g of Aromatic herbs

PREPARATION

1

Wash and peel the cauliflower by clearing each floret and removing their external membrane with the help of a knife until it gets white and cleaned.

2

Boil and steam your cauliflower florets. Once cooked, drain them well and put them in the potato masher with a spoon.

3

At this point, collect the puree in a bowl and add the beaten eggs with a pinch of salt and pepper, a bit of nutmeg, the well chopped aromatic herbs and a good handful of Granetta di Capra.

4

Add also the breadcrumbs and mix well all the ingredients in a homogeneous way. If the dough is still very wet, add little by little some other spoons of breadcrumbs, so that it can be very homogeneous.

5

Now, with your slightly moist hands, start making the cauliflower balls by flattening them on your hands. Then add a piece of scamorza cut into cubes.

6

Close and place each cauliflower ball in a tray lined with baking paper, by drizzling the surface with some extra virgin olive oil.

7

Cook in preheated oven at 200° C for 30 minutes. Serve them hot accompanying with a fresh mixed salad.

Condividi:

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