Recipe - Pasticio Di Cavolfiore (Pate Of Cauliflower)

1 Big cauliflower
5 tablespoon Olive oil
2 Minced garlic cloves
Salt and fresh ground black
pepper
2 Eggs
2 tablespoon Flour
4 tablespoon Bread crumbs

Source : La cuisine juive Italienne by Edda ServiMachlin

With a sharp knife separate floretes. Cook in salty water 15 minutes, until
cooked but not muchy. Drain and reduce in puree in a food processor. Heat 3
tablespoons of olive oil in a big frying pan, add the garlic and cook for 1
minute, until golden. Add the cauliflower puree, the pepper and salt, mix
frequently until liquid evaporates. Chill for 1015 minutes. Add the
beatten eggs and flour and mix . Place in a greased mould and cover with
bread crumbs and oil. Bake at 230 cel. (450 F) for 30 minutes until golden
crust.

Note : Since my oven is turbo, I baked it for a shorter time, and had to
cover it with aluminium foil on the 10 last minutes, and reduce
temperature.

Posted to JEWISHFOOD digest by "Viviane & Israel Barzel"
i_barzel@netvision.net.il on Nov 22, 1998, converted by MM_Buster v2.0l.