Ingredients1 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
PreparationClean 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.