Second dishes

Calamarata with thyme on saffron cauliflower and turnip celery chips

Ingredients for 4 persons

• About 500 g of white cauliflower
• 400 g of celery rape
• 2-3 spoons of cream
• 30 g of shelled and roasted hazelnuts
• 1 sachet of saffron
• About 320 g of calamarata or paccheri means
• 2-3 sprouts of fresh thyme
• Extravirgin Olive Oil Olio Poldo Monocultivar Picholine
• Extravirgin Olive Oil Olio Poldo Blended
• salt

Method of cooking:

• Carefully clean the cauliflower, divide it with cinnamon and wash it, peel the celery potatoes, cut it 1/3 to cubes and store the remaining in cold water
• Boil cauliflower and celery cauliflower in plenty of boiling hot water for 10 minutes, until tender, drain them with a foam and keep the hot water hot
• Blend cauliflower and celery with cream, roasted hazelnuts, 2 tablespoons Olio Poldo Monovarietale Picholine and saffron until you create a smooth cream to keep warm and keep it warm
• Boil the boiling water of the vegetables and bake the calamarata to the tooth, in the meantime reduce the remaining celery turnip in thin slices using a paddle, dry them and fry them little at a time in Olio Poldo Blended
• Browse the thyme (if necessary chop it a little) and mix it with 2-3 tablespoons Olio Poldo Monovarietale Picholine, drain the dough not too dry and season with the flavored oil, spread saffron sauce in the dishes and lay over the calamarata accompanied with celeriac chips.the celery chips.

Chef Giuseppe Capano on Cucina e Salute

Other recipes