Chef Simone Rugiati's recepies
Cream of cauliflower with lemon and anchovy sprinkled with coffee powder
16 fresh anchovies
Fine flour as required
400 g cauliflower
1 tablespoon Polenghi lemon juice
1 teaspoon coffee powder
Extra virgin olive oil
Prepare the cauliflower and boil it with a pinch of salt. When still firm, drain and blend with the a mixer adding extra virgin olive oil, lemon and pepper, add salt as required and leave to cool.
Clean the anchovies removing the head and entrails, then rinse. Once dry, dip them in the flour and place them in sieve to eliminate excess flour before frying in plenty of seed oil.
Once cooked, drain on paper towels and lightly salt.
Place one tablespoon of cream of cauliflower with lemon at the base of the plate, arrange the fried anchovies sat the side and sprinkle with coffee powder.
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