- Cauliflower 800 g
- Butter 40 g
- Brigante with Black Pepper 160 g
- Vegetable broth to taste
- Smoked mullet 8 petals
- Marjoram to taste
Prepare the vegetable broth, put to boil 1 carrot, 1 courgette, 1 potato and a stalk of celery in a litre of water.
Cook the cauliflower in a little water, and as it cooks, add more water, proceed like this for about 25 minutes.
Allow the cauliflower cooking liquid to dry, then brown it in butter, wet with the broth and salt as you like. Blend it all with 160 g of Brigante with Black Pepper.
Plate up with the smoked mullet petals and a drizzle of extra virgin olive oil, finally season with a few leaves of Marjoram.
RECIPE BY: Luisa Bayre and her staff
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