Oven cauliflower with ricotta cheese prosciutto and cream (pastella)

Oven cauliflower with ricotta cheese prosciutto and cream (pastella)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 462.1
  • Total Fat: 23.3 g
  • Cholesterol: 206.9 mg
  • Sodium: 833.8 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 6.2 g
  • Protein: 26.8 g

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Introduction

A complete and gorgeous oven dish: Vegetables; Wheat, Diary, Milk, Eggs and Jam. What's else? A complete and gorgeous oven dish: Vegetables; Wheat, Diary, Milk, Eggs and Jam. What's else?
Number of Servings: 4

Ingredients

    800 grams Cauliflower, cooked
    140 g Plain white flour (UK)
    4 medium Egg, fresh, whole, raw
    200 grams Milk, nonfat (skim milk)
    200 grams Ricotta Cheese, whole milk
    100 gram(s) Prosciutto, Sliced, Delallo (by SHANDA42)
    2 tbsp Extra Virgin Olive Oil

Tips

Season whit salt and pepper it is in your own taste.


Directions

Position a rack in the middle of the oven and preheat to 180 C.
Remove the green outer leaves from the cauliflower and separate the florets from the thick central stalk. Then place it in a large pot with boiling water until tender, about 10 minutes. Transfer to a large bowl to cool.
In a 12 - by 8 - inch baking dish, sprinkled with two table spoon of Extra-virgin Olive Oil, arrange the florets, in one layer,and set aside and sprinkle with ricotta cheese chopped and prosciutto or speck cut into Julienne.
To make the cream (pastella), tip 140 g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200 ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
Pour the cream over the cauliflower, making sure to cover all the florets then bake until the cauliflower and the cream are golden, about 30 minutes.


Serving Size: makes 6 by 4 inch pieces

Number of Servings: 4

Recipe submitted by SparkPeople user MICKYSAC.

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