creme of roasted cauliflower, salted anchovy and marinated cavolo nero crostini

prep time:  tbd
cook time:  tbd
servings:  tbd

creme ingredients:
1 small cauliflower
2 twigs thyme
1/2 cup olive oil

crostini ingredients:
1 loaf of sourdough bread
1 clove garlic - peeled
olive oil
1 fillet of salted anchovy per crostini
head of cavolo nero - blanched
garlic gremolata (finely chopped garlic, fried on high heat while slowly stirring until golden brown and dried on a towel)

creme steps:
1.  clean the cauliflower and slice it into equal parts.  place into a baking dish with a bit of water (just enough to coat the base of the cauliflower) and add the thyme.  cover with aluminum foil.  put the baking dish in a 375 oven for about 20 minutes until the cauliflower is soft.  blitz the cauliflower in a food processor and slowly drizzle in the olive oil until a smooth creme forms.  season with salt to taste.

crostini steps:
1.  slice the sourdough bread into the shape you want.  put some olive oil on the bread.  toast until crispy under the broiler (about 2 minutes on each side).  take care that the bread is crispy on the outside but not completely dry on the inside.

2.  when the bread is crispy, scrape the cloves of garlic over it.  spread the cauliflower creme over the crostini.  portion the anchovy together with the cavolo nero on top.  finish with a little bit of salt, pepper, a sprinkle of olive oil and the gremolata.

- goop, october 2013

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