Today @Aurora Cortopassi has a delicious veggie recipe that will leave you smitten 😍 and comfort you in the cold season 🍂
For 4 people:
A little bit of oil
1 cauliflower
40 g of pecorino romano
280 g of tomato puree
Salt to taste
200 g of cow’s milk mozzarella
A handful of desalted salted capers
Basil to taste
Salt to taste
Pepper as needed
Wash the cauliflower, remove any leaves still attached and cut the root with a small knife. Cut the cauliflower into slices trying to keep the section intact where possible.
Heat a drizzle of oil in a 30-32 cm diameter non-stick pan with a lid. Arrange the slices of cauliflower to evenly cover the bottom, season with a pinch of salt. Cook over a fairly high heat, with the lid on, for about 10 minutes.
Meanwhile, drain the mozzarella, tear it by hand and place it to drain on a colander, while you proceed with the recipe. Gently turn the cauliflower slices on the first side. Cover with the tomato puree, season with a pinch of salt – very little is enough, just to season the sauce -, the desalted capers, the grated pecorino, mozzarella, pepper and basil.
Cover and cook for 10 minutes, over moderate heat. At this point, remove the lid and let it dry, raising the temperature a little, for 5 minutes. Let it set for a couple of minutes before serving.
16 Comments
yummy 😋
Non la definisco pizza ma suppongo che sia buona
I'm sad this doesn't have more likes
Just use a freaking pizza dough
🤤
Its realy tasty?
🤤
💩💩💩💩🤮
🤯… 😵💫.. 🤢.. 🤮… 🤒… 😡
this ruined pizza, this looks disgusting
Showed my wife this video yesterday . So I made today and it's great. Really tasty.
INGREDIENT:
For 4 people:
A little bit of oil
1 cauliflower
40 g of pecorino romano
280 g of tomato puree
Salt to taste
200 g of cow’s milk mozzarella
A handful of unsalted salted capers
Basil to taste
Salt to taste
Pepper as needed
Wash the cauliflower, remove any leaves still attached and cut the root with a small knife. Cut the cauliflower into slices trying to keep the section intact where possible.
Heat a drizzle of oil in a 30-32 cm diameter non-stick pan with a lid. Arrange the slices of cauliflower to evenly cover the bottom, season with a pinch of salt. Cook over a fairly high heat, with the lid on, for about 10 minutes.
Meanwhile, drain the mozzarella, tear it by hand and place it to drain on a colander, while you proceed with the recipe. Gently turn the cauliflower slices on the first side. Cover with the tomato puree, season with a pinch of salt – very little is enough, just to season the sauce -, the desalted capers, the grated pecorino, mozzarella, pepper and basil.
Cover and cook for 10 minutes, over moderate heat. At this point, remove the lid and let it dry, raising the temperature a little, for 5 minutes. Let it set for a couple of minutes before serving.
They are Italian professional cookers and post this on the international channel…
ma a sto punto mangiati una pizza no?
Interesting. I’m going to try it
che sembra buono e che sei bella