Nov 15 2018

Cauliflower Pudding with Black Olive Pesto

As I would simply put it, this pudding is my signature dish. The pudding in itself is delicate yet savory, while the pesto sauce features a real triumph of aromas.  Please notice that the real zing to the pesto comes from the olives, so take care of choosing the best possible quality. 

Serves 4

  • 800 gr cauliflower, florets removed and washed
  • 150 ml milk
  • 3 free range eggs
  • 80 gr pecorino cheese, grated
  • 3 tbsp extravirgin olive oil

for the pesto:

  • 100 gr black olives, deseeded: if you are lucky enough to find the Taggiasche sort that will be the best! Otherwise, a good alternative is Greek black olives, which are surely easier to locate.
  • 100 ml top quality Italian extravirgin olive oil
  • 1 tbsp salted capers, accurately washed and drained
  • 1 tbsp parsley, chopped
  • 3 anchovies in oil
  • 1/2 tsp chilli powder (or chilli flakes, if you prefer it less spicy)
  • rind and juice of 1 organic orange

Boil the cauliflower in hot salted water, drain and sautéè in a large pan with the oil until golden. Reduce to a purée using the back of a spoon. Let it cool to room temperature.

In a large bowl whisk the eggs with the pecorino cheese and milk and add a little black pepper powder.  Add the cauliflower and mix thoroughly.

Grease the inside of a plain bundt cake tin with some olive oil and pour in the batter. Bake in the oven, still, at 190°C, bainmarie, for 50 minutes.

Prepare the pesto by putting all the ingredients in a food processor until creamy and blended.

Leave the pudding to cool a little before turning out, garnish with the pesto and serve. You can make the pudding a day ahead and warm it in the microwave just before serving: cover with the pesto only after warmed up, so that the sauce won’t cook.

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