Category Archives: CAULIFLOWER

SICILIAN CAULIFLOWER FRITTERS….FRITTI DI VRUOCCULI

FRITTI….they come in all shapes, sizes, batters, breadings, fillings, foods and depending on where you are are in Italy they are called Fritti, Pettole, Pittule, Crispeddi, the list goes on. NEVER argue with an Italian about what they call a dish!!! Everyone is right!! Often blanket terms like “Sicilian” mean something from a particular region of Sicily, oh that’s right, not all Sicilian cooking is the same. But it’s all Sicilian cuisine. I started with a basic flour and egg batter for these which is a common way in Sicily to make these. I was bringing them to a family holiday dinner to I wanted to make them special. I dipped into my bag of “what are some good complimentary ingredients that echo the Isola di Sicilia and I came up with Caciocavallo cheese, Mint (yes, Sicilians love the herb), and Sesame Seeds. The Arab conquest of Sicily for centuries brought many of their food traditions, the sesames are one of them and now are emblematic in many of Sicily’s foods/sweets like Cubbaita and Biscotti Regina, topping many panini and loaves of bread. So why not fold them into a savory batter and get the taste of Sicily in every bite? By the Way, Sicily has an ancient language which often borrows from Italian and Cauliflower, in Italian called Cavolofiore is often called Vruocculi, Vruocoli.

SICILIAN CAULIFLOWER FRITTERS

TIME: 2 HOURS MAKES; ABOUT 2 DOZEN

1 LARGE FRESH CAULIFLOWER HEAD, STEAMED, COOLED, THEN SEPARATED INTO FLORETS

2 TBS. AP FLOUR SEASONED WITH SALT AND PEPPER

2 LARGE ORGANIC (IF POSSIBLE) EGGS, BEATEN

1 CUP SIFTED ALL PURPOSE FLOUR

1/2 TSP BAKING POWDER (CHECK YOUR CONTAINER’S FRESHNESS DATE)

3/4 WHOLE MILK

1 TSP SICILIAN SEA SALT

3 TABLESPOONS ROASTED SESAME SEEDS

1 TSP. CRUMBLED DRIED MINT

1/8 CUP GRATED CACIOCAVALLO OR PECORINO

1/2 TSP BLACK PEPPER

OIL FOR FRYING ( I USED CORN OIL)

2 LEMONS, SLICED OR IN WEDGES

10 SPRIGS OF FRESH ITALIAN FLAT LEAF PARSLEY

sprinkle the seasoned flour over the florets in a bowl and gently get each floret coated in flour. Add the milk and grated cheese to the eggs, beat well. Now add all the other ingredients and slowly create a thick batter. When all is blended well, reserve to the side. Heat 2 inches of oil in a high sided pan/pot ( i use my Cast iron pan) and bring to 325 degrees F. When the oil is ready, coat one of the florets with the batter, let excess drip off and test one. If it’s ready it will immediately sizzle and start fo puff up in size. About 2 minutes per side. Place the florets in the batter in batches and fry no more than 6 at a time our your oil temp drops and we have a greasy finished product. As each batch is done and draining sprinkle sea salt over them. They should be salted when hot, not when cooled. Continue battering and frying until you’re all done. Serve them piping hot on a platter with lots of lemon wedges or slices. Squeeze over the top when serving, extra on the side. Add some chopped parsley leaves as garnish. Enjoy!!

PASTA CON ZAFFERANO E CAVOLOFIORE..PASTA WITH CAULIFLOWER AND SAFFRON

Long before Cauliflower became a trendy-hipster-carb stand in food it was a real thing. For centuries. Sorry folks, you discovered nothing except that Cauliflower is just versatile and delicious. One of the most ancient ways to eat cauliflower is pairing it with pasta. Doesn’t that usually make everything better? I think so. My DNA is 1/2 Sicilian, both paternal grandparents were born in the Sicilian city of Sciacca on Sicily’s southwestern coast. My love of this vegetable I’m going to say is genetic. Maybe not. Maybe yes. There are many versions of this Sicilian pairing of pasta and Cauliflower most notably with Saffron, Breadcrumbs, Raisins and Pignoli. This version of mine is a little paired back but loaded with flavor. Another thing to note…Sicilian food will contain onion more often than garlic. On this side of the Atlantic garlic was added to many dishes that in Sicily were onion only. Oh they use both, rarely in the same dish and usually onion is the more popular ingredient. SAFFRON, or ZAFFERANO, very Mediterranean. The Sicilians due to the many thundering hoardes of invading nations across the island picked up many food ways from east, west, north, south. Food often is a road map of a country’s past. It’s a fascinating trip if you chose to take it. Makes food even more “delicious” for me knowing why, where, and how it became a defining dish for an area. Let’s make a pasta with a little Sicilian in it. It’s wonderful for Vegetarians too.

YIELDS: about 4 SERVINGS TIME: Approx. 1 hour

1/4 TSP. SAFFRON THREADS

1 CAULIFLOWER HEAD, well trimmed and then cut into smaller florets

3 1/2 TBS. SICILIAN EXTRA VIRGIN OLIVE OIL (regular fine if that’s what you have)

1 MEDIUM DICED ONION

1/4 TSP. PEPERONCINO

1 lb PENNE COOKED AL DENTE

1 TBS FRESH SQUEEZE LEMON JUICE

2 TSPS FINE MINCED ITALIAN FLAT LEAF PARSLEY

SEA SALT

CACIOCAVALLO OR PROVOLONE CHEESE GRATED

Start by soaking the saffron in 2 tbs of hot boiling water. Set to the side. Fill a large pot with water, add plenty of sea salt and bring to the boil. Gently add the Cauliflower florets and cook till tender…around 5-7 minutes.. Remove them with a slotted spoon and place in a colander to drain further. Bring the Cauliflower cooking water back to the boil. In a heavy skillet add 3/4 of the olive oil and when it’s hot add the onion,pinch of sea salt, peperoncino. So many recipe tell you to cook the onions for about 5 minutes, can we talk here? They will still be crispy. Here’s a trick, AFTER about 8 minutes of cooking, add 3 tbs of the cooking water and let this dance around the pan until it’s evaporated. Don’t listen to me here, TASTE one of the onion pieces and LET YOUR MOUTH TELL YOU it’s now soft. It will NEVER take only 5 minutes to break down onions into delicious softness. The water helps the process. Take your time. Now raise the heat and add the cauliflower and let the florets get some color from the pan, then add 1/4 cup of the cooking water and the saffron with its water. Season with more sea salt and cook till the water is almost 3/4 reduced. Meanwhile you will be cooking your penne just until Al Dente in the Cauliflower cooking water. Drain. Add to the pan of cauliflower and mix well. Drizzle more olive oil over it and toss then remove from the heat and add about 1/2 cup of grated Provolone or Caciocavallo, the lemon juice and the parsley. A very pretty and tasty dish. For those who want a little more Sicily in the dish saute’ a few Anchovy fillets with the onions.

SICILIAN CAULIFLOWER AND POTATO CROQUETTES, CAZZILLI DI VRUOCCULI E PATATE

12301481_523460571155581_6765352164488669537_n Italians love fried little bits…fritti…and the fritti come in many forms.  Depending on the region you will often find little street stands or stores that specialize only in Fried Foods. Stop.  I see your eyes rolling.  Life’s too short not to enjoy a fried treat now and then.  The list of Italian fried bits is very long AND delicious but let me introduce you to this one from Sicily.  The CAZZILLO.  Plural, CAZZILLI.  Now pardon my comments here but Sicilians love the bawdy and love things that make you laugh in embarassment.  Cazzo is Italian for the male organ…Cazzilli is Sicilian for, well, a little one LOL.  Are you embarassed and shocked?  The Sicilians have done it again.  Have some fun, life’s too short not to laugh a little.  This dish combines the Sicilians love of a good joke with a few of their favorite foods, potatoes and cauliflower.  VRUOCCULI is actually a type of cauliflower, a little greener than our pure white American Cauliflowers.  This CAZZILLI recipe is a version of the typical Sicilian potato croquette combined with mashed cauliflower.  Sicilians make their potato croquettes either simply rolled in flour and fried OR breaded and fried.  Generally when I’m making a Napoletana style Potato Croquette (Panzarotti) I will bread them. But when making Sicilian ones I don’t bread them.  These Cazzilli have a hefty helping of grated Caciocavallo cheese in them.  Now Caciocavallo is not available everywhere so instead you can use the more accessible Provolone or Pecorino.  See, I”m not going to give you a recipe that you can’t reproduce in your kitchen.  Truth be told most cooks in their homes will use what’s on hand to make a dish so it’s fine to use any one of the three.  Caciocavallo is most Sicilian.  If you have a good cheese store by you see if they carry CACIOCAVALLO RAGUSANO, from Ragusa, Sicily. It’s amazing.   Now here’s a few tips.  Start with leftover or day old Mashed Potatoes.  Many recipes tell you to make it all the same day.  No.  There’s a magic that happens when a cooked starch sits overnight.  Trust me.  ItalianAmerican Moms and Grandmothers would make their versions of Potato croquettes usually with leftover mashed potatoes from the day before’s dinner. Same for RiceBalls (Arancini).  The end result is just better, and they don’t fall apart.  You’ll need 3 cups of mashed potatoes of this recipe.  Steam the cauliflower the day before as well.  One head of cauliflower for 3 cups of mashed potatoes.  When the cauliflower is still warm, mash it well.  set it in a strainer and let it drain overnight.  OR if you have leftover cauliflower, simply mash it.  So those are the starting points for these CAZZILLI.  Let’s get cooking now!!

TIME: 24 hours                   SERVES: 6 (up to 3 per person)

3 cups chilled day-old Mashed Potatoes

1 mashed steamed Cauliflower head

2 beaten eggs

1 1/4 cup grated CACIOCAVALLO or PECORINO or PROVOLONE cheese

2 tbs. All purpose flour

1 tbs. minced flat leaf Italian parsley

salt, fresh ground black pepper

Olive oil for frying

Lemon slices for serving

Simply blend ALL the ingredients and season with salt and lots of black pepper until you can form a small oval shaped croquette, about 2 inches long.  Roll each one in flour, and then chill for 1/2 hour.  In a large heavy high sided pan (pull out the cast iron skillet for this!) Bring 2 inches of  oil to 360 degrees F and start frying the Cazzilli.  DON’T CROWD THE PAN!!! 5-6 at a time works well.   Fry till golden on all sides, takes about 3 minutes per side.  Drain on paper towels.  When done frying transfer to a nice serving platter and garnish with lemon slices.  They are wonderful hot or at room temperature.  Enjoy your CAZZILLI!!! HAPPY COOKING.

CAULIFLOWER “SCAMPI”

cauli 005  Inspiration for cooking, where do you get it?  Books, TV, the store, a friend or family making something, the seasons, it comes from many places…ahhh..from Facebook or Instagram? Twitter? Certainly we are bombarded with images today and sometimes they give us our ideas for cooking.  On Friday while shopping for pecorino at a local Salumeria I noticed their Catering menu and saw the words “CAULIFLOWER SCAMPI” on the list.  HMMM, I said, i guess you take out the shrimp and add cut Cauliflower and cook it in the style of Italian-American Shrimp Scampi.  Cauliflower is a wonderful cooked vegetable AND very Italian/Sicilian I may add, although we take no ownership of it, it’s loved in cuisines around the world but most people don’t associate it with Italian cuisine.  Anyway the idea intrigued me and having a head of cauliflower at home meant that I would have to experiment with this idea over the weekend.  I played around with a simple, basic “Scampi” style preparation and was very happy with the results.  Took the pictures using the wonderful light that was bouncing off the fresh falling snow and beaming through our windows.  Perfect for some indoor amateur food photography.  I posted on Instagram and Facebook and Twitter and suddenly I was in demand, well, not me…but people were asking for a recipe…YIKES!!!  Know this about me, A FOOD OBSESSION, I don’t have a recipe when I cook, i have an idea in my head of what I need to do to get a dish to the table, what type of cuisine, flavors, etc.  So when asked on the spot for a recipe this is something I can’t give back, i need to backtrack my steps and tweak it to make sure YOU will be able to make it like I did in your kitchen.  So….here goes…

SERVES: 6                                        TIME: around 45 minutes

2 heads of Cauliflower, cut into 1/2 inch pieces (the thicker they are, the longer they will take to cook, keep it to 1/2 inch)

2 1/2 TBS OLIVE OIL

2 CLOVES GARLIC, SLICED

1/8 CUP DRY VERMOUTH OR WHITE WINE

JUICE OF 1/2 LEMON

KOSHER SALT, CRACKED BLACK PEPPER

3 TBS CHOPPED FRESH ITALIAN FLAT LEAF PARSLEY

 

In a large skillet heat the olive oil, then in a single layer add the cauliflower, you may need 2 pans or to do it in batches. Let them cook for at least 12 minutes on medium, checking the bottoms to make sure they are only browning, and not burning.  Sprinkle with salt and turn.  Let them cook an addition 10 minutes.  Test one, it should be nicely colored and al dente or medium tender.  Now add the garlic, raise the flame a bit and gently shake the pan.  Let the garlic cook for about 2 minutes then add the Vermouth or White Wine…hear that sizzle?? how’s that aroma that’s coming off the pan?? HOLLA! you’re loving this!!, now let this cook for 8 minutes on simmer as the cauliflower absorbs all those flavors.  Remove from the heat and add the parsley and the fresh lemon, salt and pepper to taste, and mix well.  Done.

If you want to increase that lemony flavor, 1/2 tsp of Lemon zest added at the end will do that for you.  Cheese?  Parmigiano or Pecorino, a little..i personally prefer this with no cheese (can you imagine that I just said that? I just think in this dish no cheese is better but , that’s up to you).

This dish is Vegan and  Vegetarian Friendly.

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