Italian Cauliflower Fritters with a Leek and Pea Risotto Recipe
Golden, crisp cauliflower florets with a parmesan herb crust, served alongside a creamy, white wine risotto with peas, leeks, and a touch of garlic.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Mixing bowl
- Wooden spoon
- Ladle
- Grater
- Measuring cup
- Measuring spoon
- Slotted spoon
- Spatula
- Plate
- Paper towel
- Colander
- Stove
Ingredients
- black pepper (to taste)
- 1/4 tsp black pepper
- 50 grams bread crumbs
- 20 grams butter
- 1 head cauliflower
- 1 stick celery
- 1 whole egg (white)
- 90 grams frozen peas
- 1 clove garlic
- 1 tsp Italian herbs
- 1 whole leeks
- 1/2 tsp Onion salt
- 1 whole onions
- 70 grams parmesan or pecorino cheese
- 150 grams risotto rice
- salt (to taste)
- 1/2 cube stock cube veg
- 1 tsp sunflower oil
- 1 sunflower oil (for frying)
- 500 ml water (boiling)
- 200 ml white wine
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