cookbooks

No. 160. Cavoli Fiodi Fritti (cauliflower) Recipe

Cavoli Fiodi Fritti, also known as fried cauliflower or broccoli, is a delicious and flavorful dish that has become a popular appetizer or side dish in various cuisines around the world. The dish consists of blanched cauliflower or broccoli, marinated in lemon juice and salt, coated with beaten eggs, and fried in butter until golden and crispy. This recipe not only provides a delightful burst of flavors but also offers a nutritious and versatile way to enjoy these cruciferous vegetables.

The history of Cavoli Fiodi Fritti traces back to the Mediterranean region, where cauliflower and broccoli have been cultivated for centuries. These vegetables were known for their hardiness and ability to grow in various climates. The Romans, for instance, were fond of both cauliflower and broccoli, and they utilized these vegetables in their cooking. Over time, the recipe made its way to different parts of Europe and eventually became a beloved dish in the Western world.

Fun fact: Did you know that cauliflower and broccoli belong to the same family of vegetables, Brassicaceae? This family also includes cabbage, kale, Brussels sprouts, and other leafy greens. Cauliflower and broccoli are members of the species Brassica oleracea, but they have been bred to have different characteristics. While cauliflower has a dense, compact head, broccoli features a cluster of florets on a central stem.

Now, let's dive into the recipe for Cavoli Fiodi Fritti:

Ingredients:
- 1 head of cauliflower or broccoli
- Gravy (homemade or store-bought)
- Juice of 1 lemon
- Salt, to taste
- 2 eggs, beaten
- Butter, for frying

Instructions:

1. Prepare the cauliflower or broccoli by breaking it up into little "bunches." Cut the head into florets or small bite-sized pieces. Make sure to discard any tough stems or leaves.

2. Blanch the cauliflower or broccoli by placing it in a pot of boiling water for about 2-3 minutes. Blanching helps to partially cook the vegetable and ensure a tender texture later on. After blanching, drain the cauliflower or broccoli and set aside.

3. In a saucepan, heat the gravy over medium heat. You can use homemade gravy or opt for a store-bought one. The gravy will add depth of flavor to the dish. Once the gravy is heated, add the blanched cauliflower or broccoli and allow it to cook for a few minutes, stirring occasionally. The aim here is to infuse the vegetables with the rich flavor of the gravy.

4. Remove the cauliflower or broccoli from the gravy and transfer it to a shallow dish. Drizzle the lemon juice over the vegetables and sprinkle with salt to taste. Toss gently to coat the cauliflower or broccoli evenly. Marinating the vegetables with lemon juice adds a refreshing tanginess, while salt enhances the overall flavor.

5. Allow the marinated cauliflower or broccoli to cool completely. This step is crucial as it helps the eggs adhere to the vegetables during the frying process.

6. In a separate dish, beat the eggs until well-mixed.

7. Heat a large frying pan over medium-high heat and melt a generous amount of butter. The butter will add a delicious richness and help achieve a golden, crispy exterior on the cauliflower or broccoli.

8. Dip each piece of marinated cauliflower or broccoli into the beaten eggs, ensuring it is thoroughly coated. Shake off any excess egg before carefully placing the vegetable into the hot buttered pan. Repeat this process until all the pieces are coated and added to the pan, being careful not to overcrowd them.

9. Fry the cauliflower or broccoli until golden brown and crispy on all sides. This should take about 2-3 minutes per side, depending on the size of the florets. Flip the pieces using tongs or a spatula to ensure even frying.

10. Once the cauliflower or broccoli is crispy and golden, remove them from the pan and transfer them to a plate lined with paper towels. This will help absorb any excess oil, resulting in a lighter and less greasy dish.

11. Repeat the frying process with the remaining coated cauliflower or broccoli until all the pieces are cooked. Add more butter to the pan as needed.

12. Serve the Cavoli Fiodi Fritti immediately while still hot and crispy. This dish pairs wonderfully as an appetizer or side dish, especially when accompanied by a tangy dipping sauce like marinara, aioli, or even a squeeze of fresh lemon juice.

Now that you have mastered the art of making Cavoli Fiodi Fritti, you can explore other similar recipe variations, such as Tempura Vegetables, Pakoras, or even Buffalo Cauliflower Bites.

Tempura Vegetables are a popular Japanese dish where various vegetables, including cauliflower or broccoli, are dipped in a light tempura batter and deep-fried until crispy. The result is a delicate and crisp vegetable fritter that showcases the natural flavors of the vegetables.

Pakoras, on the other hand, are a traditional Indian snack made by coating vegetables, like cauliflower or broccoli, in a spiced chickpea flour batter and deep-frying until golden brown. These fritters are often seasoned with a variety of spices like cumin, coriander, and turmeric, resulting in a fragrant and flavorful snack.

Buffalo Cauliflower Bites are a creative twist on the classic buffalo chicken wings. By roasting or frying cauliflower florets and tossing them in a spicy buffalo sauce, you can create a vegetarian or vegan-friendly version of this beloved dish. The result is crispy, tangy, and delicious bites that are perfect for game nights or casual gatherings.

These recipe variations offer a chance to explore different culinary traditions and flavors while still enjoying the versatility of cauliflower and broccoli. So, don't hesitate to explore these dishes and get creative in the kitchen!

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