Consortium’s recipes
CAULIFLOWER CRUMBLE WITH TALEGGIO PDO AND PIEDMONT HAZELNUTS PGI
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- Difficulty: Medium
- Cook time: 10 minutes
- Serving: 4 servings
Ingredients
-
- Cauliflower 1 small
- Taleggio P.D.O. 120 g
- Salt to taste
- Pepper to taste
- Extra-virgin olive oil to taste
- Sardine 2-4 fillets, de-salted e de-boned (optional)
- For the crumble
- 00 Flour 80 g
- Hazelnut PGI Piedmont flour 50 g
- Butter 60 g - cubes
- Grana Padano P.D.O. 30 g - grated
- Salt to taste
Instructions
- Clean and wash the cauliflower and cook in plenty of boiling salted water. Drain when “al dente”, leave to cool and divide into florets.
- Season with a drizzle of oil, salt and pepper and arrange in 4 individual oven-proof dishes, previously greased (or in one larger dish).
- Add the Taleggio PDO, cut into pieces and, if desired, the anchovies cut into pieces.
- Prepare the crumble by rubbing in all the ingredients to form large crumbs and cover the cauliflower.
- Bake at 180°C for approx. ten minutes, until a golden crust has formed on the surface.
- Take out of the oven and serve immediately.