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Time: 1 ora e 30 minuti più riposo
Prince of the cold season, cauliflower becomes the main ingredient of this flan.
Cauliflowers are particularly rich in vitamin C, in addition, antioxidant and anti-inflammatory foods.
They contribute, with their action, to the control of the glycemia and some recent scientific studies attribute them anticancer properties.
To realize a cauliflower centrifuge is a valid remedy against the cold, moreover, they help to regulate the heartbeat and to keep under control the arterial pressure; stimulate thyroid function and are useful in feeding ulcerative colitis sufferers.
Historical Background Notes:
The cauliflower, belongs to the family of Brassicacee (or Crucifere), and has origins in the Middle East. Then brought to Italy already in Roman times. In modern times, a great impulse to its diffusion came from the court of France, at the time of Louis XIV.
There are different local types, flanked by selected varieties, and its cultivation is now widespread all over the world. In Italy cauliflower is cultivated in Campania, Marche, Puglia, Lazio, Tuscany, Lombardy, Piedmont and Veneto.
Cauliflowers, as you know, emit a not particularly pleasant smell during cooking; there is, however, a way to neutralize it: put on the lid a piece of stale bread soaked in vinegar.
If raw and unwashed, they can be kept in the refrigerator for up to ten days, but once cooked they can be kept for a maximum of 2 days; however, remember that the more you keep them, the more their characteristic odour increases.
Ingredients for 4 people
300 g cauliflower
60 g grated parmesan
40 g gluten-free rice milk
½ black eggplant
Very fine gluten-free rice flour
Ground black pepper
Extra virgin olive oil
4 fresh tufts of fresh basil
Time: 1 hour and 30 minutes
Difficulty level: medium
Rinse the cabbage well, put on the heat a pot with water and bring to a boil, cook the cabbage for about 30 minutes by adjusting salt. After the cooking time, drain the cabbage and leave aside a couple of ladles of cooking water, put aside in a bowl.
Slice the previously washed leek in very thin slices, pour into the pan with two tablespoons of oil and sauté over low heat.
Add the cabbage to the bottom of the leek and cook both, if necessary add a ladle of cooking water, bring to dry the liquid and remove from heat. Pour everything into a bowl to blend well with the immersion mixer, add rice milk, parmesan cheese, a pinch of salt, pepper and continue to blend until everything is smooth and creamy.
Take 4 prawns and clean them from the head and carapace, remove the gut and rinse well. Grease the single portion moulds with oil, pour the mixture into the moulds and put in the center a shrimp, preheat the oven to 180 º and put to cook for about 40 minutes.
Meanwhile slice the eggplants to the thickness of 2 mm creating discs, cut again creating very thin strips, flour well in rice flour, sift the strips and put to heat the oil in a pan.
When it is hot, cook the eggplant strips for about 1/2 minutes, taking care to mix occasionally, drain in a paper towel, season with salt.
Clean the remaining prawns, remove the head and set aside, remove a good part of the carapace leaving the tail, engrave the shrimp on the back to remove the gut and in a pan apart heat a tablespoon of oil and sear for about 2 minutes, salt.
At this point, the flans are ready, remove from the oven and let stand for a few minutes, remove from the cup and put in the center of the plate, add the shrimp with the whole head, a tuft of fried eggplant and basil.