Although I published this post a few months ago, we had eaten them so fast I missed the opportunity to photograph them. Having remade them today, I photographed them and am republishing this one.
Broccoli a Pasteta is one of my favorite side dishes. Growing up in an Italian home, these were on the table pretty often during a Sunday meal. Try these and you'll have a new found love of cauliflower. And yes, cauliflower in Sicilian is called broccoli! Go figure.
1 large (or 2 small) head of cauliflower rough chopped and steamed
1 cup all purpose flour
2 cloves garlic minced
2 eggs beaten
1/2 cup Pecorino Romano, grated
1/4 cup parsley, finely chopped
1/4 cup hot water
salt and pepper
1/2 cup olive oil
Steam cauliflower, then rough chop to bite size pieces. In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
On medium-low heat, add oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form croquettes. You can fit 4 croquettes at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan if needed and repeat with the remaining batter.
Makes 24 croquettes