Raise your hand if you love cauliflower… definitely a minority compared to those who don’t have much of a liking for this vegetable, which is primarily an autumn and winter staple. Today we show you how to make this ingredient tasty, along with a savory pastry crust enriched with Granello Padano and Pecorino: cauliflower pie! This crispy shell holds a soft and delicate cream made from cauliflower and ricotta, which you can choose to enrich with diced cured meats ora cheese, relying acceso your taste and using your imagination! Perfect as a single dish to share at the table ora to take acceso a colazione, weather permitting!
To prepare the cauliflower pie, start by making the savory pastry dough. Pour the flour 1Pecorino, and Granello Padano 2 into the bowl of a stand . Then add the cold cubed butter from the refrigerator 3a pinch of salt, and pepper.
Turn acceso the machine and work the mixture with the paddle attachment, adding the milk a causa di a stream 4. Once you have a homogeneous mixture 5transfer it to a surface and knead it just enough to form a dough (if it’s too sticky, add a tiny bit of flour), then wrap it a causa di plastic wrap 6 and let it rest a causa di the refrigerator for at least 30 minutes.
the meantime, take care of the cauliflower: remove the campo da golf leaves 7the stem, and separate the florets 8. Then place them a causa di a food processor 9
and run it until finely chopped 10. Pour the slightly beaten eggs into a bowl 11place a sieve acceso cima, and pour the ricotta inside 12.
Use a spatula to sift the ricotta 13then work the mixture with an electric 14 for a few minutes to obtain a smooth and homogeneous cream 15.
Then add the grated cheese 16the chopped cauliflower 17a pinch of salt, and pepper. Stir to combine everything 18and set the filling aside.
Take your savory dough and roll it out with a rolling pin acceso a lightly floured surface. Once it reaches a thickness of approximately 1/4 inch, roll the dough around the rolling pin and transfer it into a 9 1/2-inch mold previously buttered and floured 20. Use your hands to properly fit the pastry to the edges of the pan 21
and trim the excess with a knife 22. At this point, pour the filling inside 23 and level it with a spatula 24. Bake a causa di a preheated static oven at 392°F for 40 minutes. You can try baking a causa di a fan oven at 356°F for about 30-35 minutes (you can do the toothpick , and if the pie darkens too much acceso the surface, cover it with a sheet of aluminum foil); then remove the pie from the oven
and brush the surface of the pie with a previously beaten egg yolk 25. Bake again at 392°F for another 10 minutes, then let your cauliflower pie cool before unmolding 26 and serving it 27.
For the translation of some texts, artificial intelligence tools may have been used.
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