Ingredients:

• 500gr cauliflower
• 25gr grated pecorino cheese
• 25gr grated parmigiano cheese
• 1 egg
• 2 tablespoon of breadcrumbs
• parsley, salt and pepper

TO COAT

• 1 egg
• Breadcrumbs
• Extra virgin olive oil

PROCEDURE
1 Wash the cauliflower, slice it into 4 pieces and steam it for 10 minutes.
2 Chop it into smaller pieces, squash it with a fork and leave to cool.
3 Mix well with the remaining ingredients.
4 With moist hands, shape into croquettes and put in the fridge.
5 Dip the croquettes in the egg and breadcrumbs until the surface is covered.
6 Place the croquettes on a baking pan covered with waxed paper, sprinkle with extra virgin olive oil and cook in pre-heated oven at 180°C for 20 minutes till are brown coloured.

Radicchio Rolls

Ingredients for 10 Rolls

• 10 radicchio leaves
• 100 gr. fontina cheese (finely sliced)
• 100gr of salami (finely sliced)
• extra virgin olive oil
• salt, pepper, grated parmigiano

PROCEDURE
1 Quickly dip the radicchio leaves into simmering water (30 seconds).
2 Drain and dry the leaves with kitchen paper.
3 Place the leaves on a dish, on each leave place a slice of salami and one of fontina.
4 Roll the leaves and place each on a baking pan.
5 Sprinkle with parmigiano, salt and pepper and add a little olive oil.
6 Cook in pre-heated oven at 180°C for 10 minutes.

Fried sage leaves

INGREDIENTS

• 24 fresh sage leaves
• 100gr flour
• 100ml beer or sparkling water
• sunflower oil
• salt

PROCEDURE
1 Prepare the batter mixing flour and beer (or sparkling water ) with a whisk.
2 Rest the batter for 30 minutes.
3 Wash and dry the sage leaves and immerse them in the batter.
4 Fry the leaves in deep hot sunflower oil for few seconds.
5 Serve hot with salt.

Buon Appetito!