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.
Prepare the vegetable broth. Meanwhile, prepare the rice and cook it so that it remains al dente, soft and with the grains well separated. Place the vegetable ...
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