Fried Cauliflower with Parma Ham | Ballarini

A light dish which can be quickly prepared and where the flavours of hazelnuts and Parma ham provide that extra pizzazz.

FEATURED PRODUCTS

• Ballarini Frying Pan

INGREDIENTS

• 700 g cauliflower
• 800 g potatoes
• 200 g freshly grated Parmesan
• 12 slices Prosciutto
• 80 g hazelnut kernels, finely chopped
• 200 ml chicken stock
• Leaves from 4 sprigs basil
• 5 tbsp olive oil
• Freshly ground black pepper
• Salt

DIRECTIONS

1. Wash the cauliflower and cut into bite-size pieces. Peel the potatoes and cut them into cubes. Sauté both in olive oil in a non-stick pan until the cubes have coloured slightly. Only then should you season with salt and pepper. Add the hazelnuts and fry. Add 100 ml of stock to the mixture and simmer until the vegetables are al dente.
2. In the meantime, cut the prosciutto into strips and add it together with the freshly grated Parmesan to the pan and fry for 1-2 min. Season as necessary with salt and pepper, garnish with basil leaves which have been cut into fine strips – and serve!

Courtesy of Ballarini.