Serves: 3 people (4 as a side)
INGREDIENTS: ~ 250 gr cauliflower ~ 250 gr carrots ~ 100 gr smoked provola cheese ~ 150 gr ricotta cheese ~ 1/2 tap ground nutmeg ~ salt and pepper ~ handful of slivered almonds to garnish INSTRUCTIONS: Preheat the oven to 180 degrees Celsius. Cut the cauliflower in florets and the carrot in 1.5 cm chunks. Boil the vegetables in lightly salted water for 10 minutes (until soft but not mushy). In the meantime grate the provola cheese and mix in in a blender with the ricotta cheese, the nutmeg and salt and pepper to taste until it becomes s oft cream. You might need to add some liquid (I added a couple of tablespoons of the boiling water from the vegetables but you could also add some milk!). Once the vegetables are soft drain them and mix them together with the cheese cream and place in a baking tray, levelling the top. Cook in the oven for 25 minutes and before serving top with the slivered almonds! |