Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 50 minuti |
Ingredients
| 750 g | Cauliflower |
| 1 cucchiaio | extra virgin olive oil |
| 750 mL | chicken broth |
| 250 mL | cooking cream Sterilgarda |
| 1/2 | bunch of parsley |
| 1/4 teaspoon | nutmeg |
| q.b. | sale |
| q.b. | breadcrumbs |
Preparation
- Divide the cauliflower into florets.
- Heat the oil in a non-stick pan; add the cauliflower florets and brown them, stirring continuously for 3 minutes, until they begin to soften.
- Add the broth, cover and cook for 10-15 minutes, until the florets are tender.
- After the first 10-15 minutes, pour in the Sterilgarda cooking cream, which will serve to give a creamy note.
- Put the resulting cream in a blender, in small quantities until you obtain a smooth cream, then transfer it back to the pan.
- Season with salt, pepper, nutmeg and parsley, which you will have chopped in the meantime; heat over medium heat and serve with a further sprinkling of freshly ground pepper and croutons.
Put the oil in a pan and add the spinach, salt and pepper; let it cook until it is wilted. Place the spinach on a cutting board and chop coarsely with ...
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