Brazilian recipe
Cauliflower gratin (Couve-flor gratinada e)
A faithful Brazilian recipe for cauliflower gratin, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 couve-flor media
2 e 1/2 copos de milk
2 colheres de sopa rasas de plain flour
3 egg yolks
1 colher de sopa de butter
4 tablespoons of Parmesan cheese grated
1 colher de sopa de breadcrumbs
Sal to taste
2 e 1/2 copos de milk
2 colheres de sopa rasas de plain flour
3 egg yolks
1 colher de sopa de butter
4 tablespoons of Parmesan cheese grated
1 colher de sopa de breadcrumbs
Sal to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Cook a couve-flor em water with salt, without deixar que fique muito mole
- In a bowl, Mix o milk, a plain flour e as egg yolks peneiradas
- Season with salt e Take a mistura ao medium heat, stirring constantly ate engrossar
- Remove o creme do heat e Fold in a butter e 3 tablespoons of Parmesan cheese grated
- Mix bem e Set aside
- Disponha a couve-flor cooked em um refratario untado with butter
- Cover a couve-flor with o creme preparado
- Sprinkle with o restante do Parmesan cheese grated e a breadcrumbs
- Take ao oven pre-aquecido a temperatura alta for gratinar
- Serve diretamente no refratario
Observations
This recipe keeps the Brazilian identity of Couve-flor gratinada e, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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