4 servings
24-month aged Parmigiano Reggiano PDO
Ingredients
1 x cauliflower head, cut into florets (approx. 500g cauliflower florets)
3 x eggs
salt and pepper
1 tbsp plain flour
80g Parmigiano Reggiano, grated
vegetable or sunflower oil, for frying
for the dip:
2 tbsp mayonnaise
2 tbsp plain yoghurt
30g Parmigiano Reggiano, grated
1 x garlic clove, diced or grated
1 tsp paprika
black pepper
a few chives, finely chopped
Method
- Cook the cauliflower florets in slightly salted water for 3 minutes. Drain well and leave to cool.
In the meantime, make the dip – in a small bowl, combine all the ingredients, mix well and set aside.
In a large bowl, whisk the eggs, a little salt & pepper, flour and 20g of grated Parmigiano Reggiano together. - Coat the cauliflower florets in this mixture.
Heat abundant oil in a pan, when hot, deep fry the florets for about 3-4 minutes until golden all over.
Drain on kitchen paper, leave for a minute, then coat in the remaining grated Parmigiano Reggiano. - Place on a dish and serve alongside the dip.
