madonna del piatto

Italian family cooking


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savory cauliflower crostata

savory gluten free crunchiness, so delcious, so light.

savory gluten-free crunchiness, so delicious, so light

Does cauliflower count for detox? That’s what we are supposed to do for at least one week in January, isn’t it? Have you done the salad treatment and figured it’s bad for you since there’s a foot of snow outside? It’s too cold for self-inflicted punishment.

I am so glad is not bikini time yet. That’s even worse than New Year detox. Lucky me I don’t even wear a bikini anymore.

As a consequence I can have this wholesome, gluten-free food which is every bit as good and crunchy as any gluten equivalent. Not bad for a healthy dose of veggies and – as an added bonus – is wonderfully easy to digest.

Recipe

  • 1 cauliflower, cleaned and separated into florets
  • 1  garlic clove
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 5 eggs
  • 5 tablespoon grated parmesan
  • 200 gr (7 oz) young Pecorino or Asiago, diced
  • 125 gr ( 1 and 1/8 cup) tapioca flour
  • 125 gr ( 1 and 1/8 cup) glutinous rice flour
  • 125 gr (1 stick) butter

Preheat oven to 200° C/ 390° F.

Using my food processor method for sweet pastry, make the savory shell using the tapioca and glutinous rice flours, 2 eggs, 1/2 teaspoon salt, 2 tablespoon Parmesan and enough cold water to obtain a firm dough. I have tried to make pastry with various gluten-free flours but this is by far the easiest and most consistent in terms of structure and flavor.

Line a 10 inch ( 25 cm) tart pan with parchment paper. Roll the dough into a 1/2 cm (1/4 inch) thin disk and transfer into the tart pan so to make a case with shallow sides. I roll the dough onto a clingfilm sheet and then I flip it into the lined tart pan.

Cover with the clingfilm and transfer in the refrigerator for at least 1/2 an hour and up to half a day. This crucial step will give you a crispy shell.

Blanch the cauliflower florets in plenty boiling water, drain.  Saute 1 finely minced clove of garlic in 2 tablespoon olive oil until fragrant. Add cauliflower florets and saute briefly to infuse in the garlicky oil. Season to taste with salt and black or red pepper. Set aside.

While the cauliflower is cooling, whisk 3 eggs with 1/2 cup milk and the rest of the grated parmesan. Transfer the cauliflower into the pastry shell and top with diced Pecorino cheese making sure to push the cubes in between the florets.

Pour the egg mixture over the tart and transfer into the oven.

Bake the crostata in middle of the oven 45 minutes, or until the crust is golden. We love it hot from the oven but it’s still good at room temperature.

Serves 4 as a vegetarian main, 6 as a side or appetizer.

PS. If in a hurry, using good quality store-bought puff pastry is a quick alternative to the pastry shell. In this case it’s obviously not suitable for a gluten-free diet.


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tagliolini with almond pesto and broad beans

tender broad beans, a spring delicacy

tender broad beans, a spring delicacy

TAGLIOLINI WITH PESTO AND BROAD BEANS. Umbrians love broad beans, fave. As soon as it’s spring, crates of the long green pods start to appear in markets and shops. Those who are lucky enough to have a vegetable garden will pick the young and tender ones and give bagfuls to their neighbors as a gift. The fave are eaten fresh, just out of the pod, often accompanied by a slice of young pecorino cheese.

Spring basil is tender and flavorful enough to make a pesto, either “alla genovese” with pine nuts (pignoli) or with almonds and ricotta like I do here. Summer basil would of course be much better for the pesto but then the fave are finished!

Recipe

  • 200 gr (7 ounces) dry egg tagliolini (very narrow fettuccine)
  • 200 gr (1 cup) broad beans (yields 6 tablespoon shelled broad beans)
  • 1 garlic clove very finely minced
  • grated Parmesan or Pecorino cheese
  • 2 tablespoon ricotta (optional)

For pesto:

  • 1 bunch of fresh basil leaves, about 4 tablespoon
  • 2 tablespoon chopped almonds or pine nuts
  • 1 garlic clove
  • 1 tablespoon EVO oil

If you buy fresh fava beans on the pod, you will need about  1/2 kg (1 lb) per person. Blanch broad beans in boiling hot water for 5 min or until some of the skins start to split. Drain and refresh under cold water. Remove shells. This will take some time but brings the dish from ordinary to quite amazing. Reserve.

To make the pesto I just blitz all ingredients in a bowl using an immersion blender. If you are a purist however, please make it with mortar and pestle. Make sure to make the pesto at the last possible moment before using it in the sauce. This way the pesto does not oxidize and as a consequence all flavor is retained. While making the pesto, cook the tagliolini in plenty salted boiling water according to package instructions.

In a pan large enough to hold all the pasta, saute 1 clove garlic in olive oil until fragrant, about 30 sec. Add broad beans and cook briefly to infuse them in the garlic oil. Take off the heat and add 2 tablespoon pesto and two tablespoon ricotta (if using).

Drain the pasta reserving 1/3 cup pasta water. Transfer the pasta in the pan that holds the sauce on high heat. Add some pasta water and quickly stir so that the sauce is partly absorbed by the pasta. Serve immediately with grated Parmesan or pecorino cheese.

Serves 2

the delciate texture of egg tagliolini is perfect for this light sauce

the delicate texture of egg tagliolini is perfect for this fragrant sauce

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