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Cook this: Broccoli, kale and cauliflower gratin from The Vegetarian Silver Spoon

作者:admin 2020-06-12

Our cookbook of the week is The Vegetarian Silver Spoon. Tomorrow, we’ll feature an interview with Emilia Terragni, publisher of Phaidon.

To try another recipe from the book, check out: Buckwheat pizza with green beans and tomatoes, and farro salad with poached eggs.

A vegan béchamel sauce binds together a combination of cruciferous vegetables in this comforting gratin. In Italy, “cauliflower gratin is a very traditional dish,” says Emilia Terragni. Here, the Silver Spoon kitchen purées blanched florets with the béchamel, stirs in cavolo nero (Lacinato kale) and tops with broccoli and a sprinkling of bread crumbs.

“First of all, it gives you this incredible, beautiful colour,” says Terragni. “And then this very different texture and flavour that becomes this beautiful thing that comes out of the oven.”

Cavolo nero — a key ingredient in Tuscan soups and stews — has a long history in Italy. “Kale is one of these ingredients that Italians somehow forgot because it was such a poor ingredient,” she adds. “It’s this very strong but also beautiful ingredient … and now it’s had this comeback.”

The Vegetarian Silver Spoon The Vegetarian Silver Spoon features more than 200 plant-based recipes from the Silver Spoon kitchen in Italy. Phaidon

BROCCOLI, KALE AND CAULIFLOWER GRATIN

Gratin di cavolfiore, broccoletti e cavolo nero

Preparation Time: 20 minutes
Cooking Time: 45 minutes

1 medium cauliflower, cut into florets
14 oz (400 g) broccoli, cut into florets
1 bunch Tuscan kale (cavolo nero), leaves stemmed
6 tbsp (90 mL) extra virgin olive oil, plus more for greasing
3 tbsp (45 mL) rice flour
1 2/3 cups (400 mL) unsweetened rice milk
Pinch of freshly grated nutmeg
1/3 cup (50 g) coarsely chopped raw almonds
Scant 1/3 cup (30 g) breadcrumbs
Salt and black pepper

Step 1

Preheat the oven to 350°F (180°C). Lightly oil a baking dish.

Step 2

Bring a large pot of salted water to a boil. Add the cauliflower and cook for 5 minutes, then use a spider (skimmer) to transfer it to a colander to drain and cool. Repeat with the broccoli, transferring it to a separate colander to drain. Add the kale leaves to the boiling water and cook for 6 to 7 minutes, then drain and run under cold running water to cool. Squeeze out any excess water and chop the kale.

Step 3

In a small saucepan, heat 3 tablespoons of the olive oil over medium heat. Add the rice flour and toast, stirring continuously, for a few seconds. While whisking, slowly drizzle in the rice milk and whisk until combined. Reduce the heat to low and cook the béchamel sauce for 7 to 8 minutes. Season with the nutmeg and some salt, then pour the béchamel sauce into a bowl.

Step 4

Add the cauliflower to the béchamel and purée with a hand blender until smooth. Add the kale and almonds, season with salt and pepper, and stir to combine.

Step 5

In a small bowl, mix the breadcrumbs with the remaining 3 tablespoons oil.

Step 6

Pour the cauliflower-béchamel mixture into the prepared baking dish. Arrange the broccoli on top and sprinkle with the breadcrumbs, then bake for about 30 minutes, until golden brown.

Serves: 4

Note: For a vegetarian (but not vegan) version, enrich the béchamel sauce with 6 tablespoons (40 g) grated Parmesan cheese and mix the breadcrumbs with 3 tablespoons more grated Parmesan. The breadcrumbs can also be replaced with 2 heaping tablespoons quick-cooking oats or crumbled cornflakes.

Recipe adapted from The Vegetarian Silver Spoon (Phaidon, $59.95, 2020)

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