The flavor is so unique~ and of course brings a smile to my face as I remember our tour at the cheese factory last may near Bologna. Here's the link to that favorite trip! We stood between the walls of maturing Parmigiano-Reggiano, as the wheels wait for the day to crack them open.
This is a beautiful cheese with a nutty, salty flavor all it's own... that I must say, bears NO resemblance to the stuff in the green shaker!
The batter for these fried cauliflower is a mixture of water and beaten egg with grated parmigiano and flour. The cauliflower is first cooked in a large pot of water and cooled. Once cooled, break the cauliflower in to bite-sized florets. These are dipped in the egg batter and fried in vegetable oil until golden brown. Sprinkle with salt and serve at once.These are wonderful little bite-sized pieces that are filled with the flavor of fresh Parmigiano.
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Ciao Y'all,
Sandi
5 comments:
WOW Sandi! That's a lot of Pamesan cheese! :) I love your factory photos and the recipe sounds delicious!
Yummmm...I could eat a big bowl of that cauliflower...especially with parmigiano! xoxox
Yummm!! Fried cauliflower!! I just bought two beautiful heads from our church garden today. Hopefully I'll have time to try your recipe.
Love your blog!
Karen
Ladybug Creek
Pat~ aren't those walls of cheese amazing? You have to imagine the smell in that warehouse.
Koralee & Karen~ I didn't post pictures of the end result. You'll have to post yours!
i find cauliflower to be pretty much inedible, but with the deep-frying and the cheese, it almost sounds delicious! :)
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