Photo: Cauliflower Pancakes (Fritelle di Cavalofiore) Recipe
Ingredients
- 8 tablespoons extra-virgin olive oil
- 1 head cauliflower, sliced into 1/4-inch thick pieces
- 4 salted anchovies, rinsed, filleted and finely minced
- 9 eggs, beaten
- 1/2 cup bread crumbs
- 1/4 cup flour
- 1/4 cup freshly grated pecorino
- 1/4 pound ricotta salata, whole
Directions
In a 12 to 14-inch saute pan, heat the oil until smoking. Add the cauliflower and the anchovies and cook slowly until the cauliflower is very soft, yet still holding its shape, about 15 to 20 minutes. Remove from heat and allow to cool.
Place the cauliflower in a large mixing bowl and add the eggs, bread crumbs, flour and pecorino cheese and stir to mix. In a 10 to 12-inch, non-stick saute pan, heat the oil by the tablespoon and add 3 tablespoons cauliflower mixture, cook for about 5 minutes on each side, until golden brown. Remove to serving platter. Continue to make pancakes with the remaining batter. Sprinkle with coarsely grated ricotta salata and serve.
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By lensam69_11133243
Miami, FL
on January 04, 2009
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These are cooked FAST on the pan.
They take about 90 seconds for the first side and about 60 once you flip them.
By the way, the 4 anchovies measurement is a bit vague. It's also very important because that's your salt content right there. I used 4 filets, but it wasn't salty enough for my taste, so I quickly added about 4 more (Maybe my anchovies are too small....
I used a potato masher to mix/mash the cauliflower with the eggs. Way faster than hand mixing.
Last tip, experiment with different types of cheeses. I tried the recipe as it is, and also tried it with some other cheeses. Stay away from soft cheeses (Melt/burn too fast, and stick to some medium / hard cheeses. From all my testing, I (personally really like the taste of a sharp cheddar.
Quick and simple to cook. Great Recipe!
By nataliewerk
los alamos, CA
on November 01, 2007
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My husband loves cauliflower and we have our own fresh eggs so this was a no-brainer. Cooked the cauliflower until quite brown, it still held it's shape. We ate a few and then added arugula tossed with a little balsamic and oil on top of each - that was definitely the way to go for us. Will serve this again
By diane108
Somers, NY
on October 10, 2006
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Don't be afraid to get the caulifower carmelized in the pan, that's key. This has a great, savory flavor. My kids said they weren't hungry and then had seconds. I mixed sliced scallions with the ricotta salata and spinkled it on top with some olive oil. Excellent! Mario, you are my hero.
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