Home Recipes Gobbetti risottati

Gobbetti risottati

with cauliflower and black olives

photo1 | Debic

Ingredients

For 10 servings

Cauliflower sauce

500 g cauliflower

200 ml Debic Culinaire Original

200 ml vegetable stock

1 clove garlic

2 anchovies in oil

30 g olive oil, extra virgin

Garnish

200 g cauliflower florets

50 g black olives

Pasta

800 g pasta

800 ml vegetable stock

200 g Parmesan cheese

Debic products used

Culinaire Original 20% 2L

Preparation

Cauliflower sauce

Sweat the garlic in the olive oil.

Add the anchovies and dissolve.

Add the cauliflower, culinary cream and vegetable stock.

Cook the cauliflower and chop finely in the blender.

Season to taste with salt and pepper.

Garnish

Cut a number of cauliflower florets very finely on the Japanese mandoline and place directly on ice water.

Chop the remaining cauliflower finely in the food processor and fry in the oil at 180 ˚C until crispy.

Dry the olives in the drying cabinet at 50 ˚C for 10 hours.

Grind into powder.

Pasta

Bring the vegetable stock to the boil and add the pasta.

Cook the pasta, while stirring.

Add the cauliflower sauce halfway and a little more vegetable stock if necessary.

Finish with grated Parmesan cheese.

Season to taste with salt and pepper.

Assembly

Arrange the pasta on the plates using a ring.

Finish with the cauliflower structures and the powdered olives.

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