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extra-virgin olive oil cauliflower anchovies eggs bread crumbs flour freshly grated Pecorino ricotta salata
Viewed: 69 - Published at: 9 years agoIngredients
- 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
Method
- 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.
