2 each white cauliflowers
1 quart of water
1 large yellow onion
1 red onion
1/2 lb ofpuff pastry for tart.
fresh grated home made Bottarga
1/2 cup of milk
1 teaspoon of soy lecticin
sea salt to taste
fresh ground white pepper
Cauliflower soup served with puff pastry onion tart, garlic "bottarga" foam, crispy basil.
Clean and trim the cauliflowers, then chopped in large piecies, in a regular pot add the water with the onion cut into a julienne, let the water boil with the onions, then add the piecies of cauliflowers, let them boil into the water until soft. Remove the pot from the flame and scoop out with a large skimmers then cooked cauliflowers toghether with the onions, place them in a large blender, then blend buy adding gradually, olive oil for emulsion it, more water if is necessary, salt and white pepper to taste. Keep the soup warm. Rolled the puff pastry to 2 inch of thickeness, cut it into 3 inch diameter circles, then cut a center slice of the red onion and place it on top of the puff pastry circles, basted with melted butter, baked in the oven at 325 F for 15-20 minutes; keep them warm a side.
Fry to crispy the fresh basil leafs.
For the bottarga foam poor the milk in the blender with the fresh grated bottarga then add the soy lecithyn, then blend until foamy,( it will last for only 15 minutes) In a warm soup bowl plate center it the puff pastry onion tart, then poor in the warm califlower soup, garnished with the crispy fried basil and the bottarga foam air.
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