Cauliflower risotto with pangrattata
After having spend the entire day with my head buried in the numbers I think it is about time I wrote a little blog post instead. It’s getting dark outside and while the temperatures are way too high for the time of year (it’s roughly 10 C at the moment… Above zero..) it does feel a little chillier then it did a few days ago. Would winter finally arrive? Last year – if I remember correctly – it was the same. Really warm weather, blossom was blooming in January (as it is now as well) and then all of a sudden we got -15 to cope with in February. Of-course the good news is that I will be away to tropical temperatures in February… So February is OK for me!
In fact I cannot wait for February to arrive. I would almost start packing already if that wouldn’t have been completely ridiculous.. I did buy a few holiday items already. You can never be too prepared now can you? And it’s been a while since we last really traveled so I am allowed a little (a lot!) bit of excitement I think. Yesterday I was preparing my notebook for the trip (yes, I do that every time. I write down all the things we do, encounter, experience, with little bills that I stick into it and whatever else we find along the way. When we get back home I turn all of those notes into a big book complete with the pictures. FUN!) and reading through the itinerary and I think we even have some space for a cooking course along the way in Laos!
So if anybody has any recommendation for either Laos or Cambodia let me know! We’ll be in Luang Prabang, Pnomh Penh, Vientaine, Siem Reap and a few other places I forgot. *Blissfull sigh..* (jealous yet?)
But back to the topic of this delicious risotto. Which we will probably not eat in Asia. This risotto is different from what we usually make but I saw the recipe in the Delicious (it’s a Jamie Oliver recipe) and was intrigued so I made it and it turned out really good. Without the ansjovis you could easily turn this into a vegetarian dish but to be honest I will be replacing the pangrittata with crispy little bacon bits for the next time as that will ad just that tiny bit of extra flavor to the dish. But overall, worth making!
Creamy cauliflower with pangrittata
- 1/4 ciabatta bread
- 1 dried red chili crumbled or chili flakes 1 tsp
- zest of 1 lemon
- big pinch cinnamon
- olive oil
- 1 medium cauliflower
- 50 gr unsalted butter
- 2 medium onions finely chopped
- 2 celery sticks sliced
- 4 anchovy filets
- 1 ltr vegetable stock
- 400 gr arborio rice
- 250 ml dry white wine
- 30 gr parmezan cheese grated
- 1/2 bunch of fresh parsley leaves picked and cut
- Tear the ciabatta in rough pieces and put them with the chili in a processor. Add the lemonzest, cinnamon and a splash of oliveoil and chop the mixture in the machine to rough crumbs. Put a large non stick frying pan on medium high heat and bake the breadcrumbs for about 5 minutes or until golden brown. Keep turning to prevent it from burning.
- Put out onto a plate and leave to cool.
- Remove the leaves of the cauliflower and cut into florets. Remove the stalk and cut that very finely. Heat the rest of the butter and a splash of olive oil in a large pan on medium heat and bake the chopped stalk, the onion, the celery and the anchovy softly, about 10 minuten or until the vegetables are soft but not colored. In the meantime heat the stock on medium heat too.
- Once the stock is boiling ad the cauliflower florets, turn down the fire and leave to boil softly.
- Once the onion is soft, add the rice and stir well. Pour in the wine and stir until almost completely evaporated. Turn the heat down and add one soup ladle of stock to the rice. Keep stirring occassionally and add more stock every time the liquid is almost gone. (make sure not to let it cook dry)
- After 10 minutes ad some of the cauliflowerflorets and break them with a fork so it falls apart. Keep doing this until all stock and cauliflower is added and the risotto has a lovely creamy consistency. If it is not moist enough add a little bit of boiling water. This process should take about 20 minutes.
- Season to taste with seasalt and freshly ground pepper, take the risotto of the heat and stir in the rest of the butter, the parmesan and the parsley. Put the lid on the pan and leave to stand for about 2 minutes. Stir again and cover with the pangrittata and serve immediately.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.