Luca Borella of Luca’s Ristorante Italiano shares his recipe for Catarina’s Amazing Cauliflower Zuppa with Parmigiano Crisps, named after his wife.
• 2 heads of medium sized cauliflower
• Full cream milk - approximately 2 liters
• 1 tablespoon Kosher salt (plus more to taste)
• Morgenster Truffle Infused Extra Virgin Olive Oil
• 250ml Grated Parmigiano
Cut cauliflower into large pieces including stalks, rinse and place in a large pot with lots of extra space above the cauliflower.
Pour sufficient milk to just cover the cauliflower and add the salt.
Slowly bring to the boil and then allow to simmer gently until completely tender (about 20 to 25 mins).
Remove from heat and blitz with a hand-held stick blender until you have a smooth, thick consistency. If too thick add some extra milk. Add extra salt to taste
For the Parmigiano crisps
Heat oven to 220° Celcius.
Using baking paper on a baking tray, shape 2 tablespoons of grated cheese into rough circles about 5 cm in width and 1 cm deep, leaving room between them as they spread.
Bake for approximately 5 minutes checking frequently until they have a light golden brown colour.
Leave to cool for 5 minutes.
Ladle soup into hot bowls, drizzle with a little Morgenster Truffle Oil and serve with the crisps.