Cauliflower crumble with Taleggio PDO and Piedmont Hazelnuts PGI

Cauliflower crumble with Taleggio PDO and Piedmont Hazelnuts PGI

Recipe Details

. Difficulty: Low . Cheese: Taleggio PDO . Servings per: 4 people . Cooking: 10 min

Intolerances

Without dry fruits Without dry fruits
Eggless Eggless
Without crustaceans Without crustaceans

Ingredients

1 small cauliflower
120 g Taleggio PDO
salt and pepper
extra virgin olive oil
optional: 3-4 anchovy fillets, de-salted and de-boned

for the crumble
80 g extra fine soft wheat flour
50 g Piedmont Hazelnut PGI flour
60 g butter cut into pieces
30 g grated PDO Grana Padano
salt

Preparation

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.
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Italian Cheeses

Taleggio cheese
Taleggio cheese

Taleggio cheese is an italian cheese with a long history, dating back to before the 10th century

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