Cauliflower with crispy pancetta
Instructions
Clean and wash the cauliflower and break it up into florets, then lessarlo in cl 120 saltwater fish.
Meanwhile cut the pancetta into cubes and saute until crispy.
When the cauliflower is cooked, pour with rain semolina and stir continuously to prevent lumps from forming and let thicken, then add the browned Bacon and serve with toasted bread.
Ingredients and dosing for 4 persons
- 1 medium small cauliflower
- 150 g of durum wheat semolina
- 100 g of bacon
- Salt
- 4 slices of bread