Servings:
4
Prep time:
35
Cooking time:
40
INGREDIENTS
- - 400 g of cauliflower
- - 120 g flour
- - 100 g ricotta
- - 50 g of beetroot, cooked
- - 50 g of black olives
- - 2 leeks
- - 5 g of dried mushrooms
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Mix the flour with the mushrooms, previously soaked and chopped finely, 2 tablespoons of olive oil, a pinch of salt and enough water to obtain a smooth paste. Cover it and let it rest for 30 minutes.
- Divide the cauliflower into florets, then steam or boil to cook for 10 minutes. Put aside the 4 smaller and undamaged florets, and crush the other with a fork.
- Saute the sliced leeks with 2 tablespoons of olive oil for 10 minutes in a little thick-bottomed pan. Add the crushed florets, salt and continue for 5 minutes. Let cool and then blend it all briefly, mixing it with cottage cheese and chopped olives. Blend with care even the beet along with half a tablespoon of olive oil, a little salt and water that is used for a sauce rather fluid. Season the sauce with the whole florets, to give it a llittle color.
- Fold for more times 4 large sheets of aluminum to get 4 squares of about 12x12 cm, then wrap forming cones and grease slightly outside (who owns the molds cone will be in advantage).
- Roll out the pastry and cut into strips, 2 cm wide. Wrap around the aluminum cones and bake at 190 ° C for 10-15 minutes, until the cones of dough will be dry and golden. Let them cool before separating from aluminum.
- Fill the cones, decorat the opening with colorful florets and serve immediately.
