Italians often make meatballs, which are a perfect way to rework leftover boiled or roasted meat. In other words, they're frugal. However, in the past a large segment of the population would have found even meatballs beyond their means, and here cauliflower provides an option they would have been able to afford. The recipe is Sicilian, from Trapani. To serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) cauliflower
- An egg
- 2 tablespoons freshly grated Pecorino Romano
- A small bunch parsley, minced
- A clove of garlic, minced
- Flour
- Breadcrumbs
- Salt and pepper to taste
- Oil for frying
Preparation:
Wash the cauliflower and boil it until tender in abundant salted water; drain it and let it cool. Transfer it to a bowl and mash it with a fork; season it with salt, pepper, the cheese, garlic, egg, and parsley, and work in enough breadcrumbs to obtain a fairly stiff mixture.
Form the mixture into balls an inch (2.5 cm) in diameter, roll them in flour, and fry them until golden. Drain them on absorbent paper and serve.
Note: Some cooks add a teaspoon of fennel seeds to the mixture.
Form the mixture into balls an inch (2.5 cm) in diameter, roll them in flour, and fry them until golden. Drain them on absorbent paper and serve.
Note: Some cooks add a teaspoon of fennel seeds to the mixture.
