Sandwiches with PIPERIKI cream
February 12, 2019
Chicken fillet with ERIKI
February 12, 2019Cauliflower gratin with Piperiki ARAKYNTHOS
and almonds
Ingredients
- 5 gr raw whole almonds
- 1 liter fresh whole milk
- 4 bay leaves
- 75 gr all purposes flour
- 75 gr butter + a bit more
- 200 gr piperiki ARAKYNTHOS
- A little nutmeg freshly grounded
- 6 very small cauliflowers, in bunches
- 75 gr stale bread, in crumbs
- 3 cloves of garlic
- 2 tbsp. extra virgin olive oil
- 8 sage leaves
Time: 1 hour & waiting | Servings: 5-6 | Degree of Difficulty: Easy
Instructions
In a small saucepan and at low heat, warm the milk with the almonds and bay leaves until the milk is just below the boiling point. Remove the pot from heat and leave it for 30’ minutes to be seasoned. Strain it in a jug with spout. Remove the bay leaf and dry the almonds on paper towel.
In a large saucepan, melt 75 gr. butter and using a whisk, shift the flour for 2’ until cooked. Gradually incorporate the milk, stirring constantly until getting a smooth sauce. Once thickened and begins to boil, turn off the heat and mix in 200 gr. piperiki, nutmeg, salt and pepper. Set aside.
Boil the cauliflowers for 2’ to 3’ in lots of salted boiling water. Drain.
Whir the almonds with the bread, garlic, olive oil and sage in the food processor, using the intermittent operation, until they become coarse (not a pasta).
Transfer the cauliflower to a baking dish, pour over the sauce, sprinkle with almond mixture and 4-5 cubes of butter.
Preheat the oven to 200 °C in the air mode. Bake the gratin on the top rack of the oven for 20'-25' or until the cauliflower softens and the surface is golden brown.
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