Cauliflower in egg Sauce
Instructions
Peel, wash and cut to the cauliflower florets.
Boil for 20 minutes in salted water.
Drain pretty al dente and cauliflower-shaped ricomponetele on a serving dish that will keep warm.
In a Pan fry in butter finely chopped garlic.
Meanwhile in a Holster beat the eggs with a spoonful of flour, add additional washers one of vinegar, salt and pepper.
Pour the mixture into the pan of butter, stir and immediately remove from heat.
Keep on stirring until you obtain a smooth cream.
Pour flush on cauliflower and served warm at the table.
Ingredients and dosing for 4 persons
- 1 cauliflower from 1000 g
- 3 eggs
- 50 g of butter
- 1 1/2 clove of garlic
- 1 tablespoon of flour
- 1 tablespoon of white wine vinegar
- Salt
- Pepper