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ENGLISH VERSION BELOW  INGREDIENTI | |
Per 4 Persone 1 cavolfiore 200ml di panna 1 scalogno 50g di burro Brodo vegetale sale | |
PREPARAZIONE Lessate il cavolfiore diviso in cimette. Intanto rosolate lo scalogno tritato con il burro, una presa di sale e lo zenzero in polvere. Unite il cavolfiore lessato al dente, fate insaporire e unite ½ litro di brodo vegetale. Cuocete per 30 minuti poi il frullate il tutto, aggiungete la panna e fate insaporire 5 minuti. Servite con crostini rivestiti con fettine di salmone e olio allo zenzero MARINA COLONNA  | |
IL MIO AIUTO IN CUCINA:
ENGLISH VERSION
INGREDIENTS
For 4 People
1 cauliflower
200ml of cream
1 shallot
50g butter
vegetable broth
salt
ginger
ginger oil MARINA COLONNA
PREPARATION
Boil the cauliflower into florets divided. Meanwhile, saute the chopped shallot in the butter, a pinch of salt and ginger powder. Add the cauliflower, boiled al dente, add flavor andmake ½ liter of vegetable broth. Cook for 30 minutes then blend it all, add the cream and cook 5 minutes. Serve with toasted slices of salmon coated with oil and ginger MARINA COLONNA
For 4 People
1 cauliflower
200ml of cream
1 shallot
50g butter
vegetable broth
salt
ginger
ginger oil MARINA COLONNA
PREPARATION
Boil the cauliflower into florets divided. Meanwhile, saute the chopped shallot in the butter, a pinch of salt and ginger powder. Add the cauliflower, boiled al dente, add flavor andmake ½ liter of vegetable broth. Cook for 30 minutes then blend it all, add the cream and cook 5 minutes. Serve with toasted slices of salmon coated with oil and ginger MARINA COLONNA
