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Ingredientes
- 8 Tbsp. extra-virgin extra virgin olive oil
- 1 head cauliflower sliced 1/4" thick pi
- 4 x salted anchovies rinsed, filleted, and finely chopped
- 9 x Large eggs beaten
- 1/2 c. bread crumbs
- 1/4 c. flour
- 1/4 c. freshly-grated pecorino
- 1/4 lb ricotta salata whole
Direcciones
- In a 12- to 14-inch saute/fry pan, heat the oil till smoking. Add in the cauliflower and the anchovies and cook slowly till the cauliflower is very soft, yet still holding its shape, about 15 to 20 min. Remove from heat and allow to cold.
- Place the cauliflower in a large mixing bowl and add in the Large eggs, bread crumbs, flour and pecorino cheese and stir to mix.
- In a 10- to 12-inch, non-stick saute/fry pan, heat the oil by the Tbsp. and add in 3 Tbsp. cauliflower mix, cook for about 5 min on each side, till golden. Remove to serving platter. Continue to make pancakes with the remaining batter. Sprinkle with coarsely grated ricotta salata and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 230 | 72% |
| Total Fat 25.88g | 32% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 170mg | 7% |
| Potassium 125mg | 4% |
| Total Carbs 11.07g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.16g | 1% |
| Protein 11.06g | 18% |
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