Ethan Stowell's New Italian Kitchen by Ethan Stowell

Author:Ethan Stowell [Stowell, Ethan]
Language: eng
Format: epub
ISBN: 978-1-607-74081-0
Publisher: Potter/TenSpeed/Harmony
Published: 2010-02-07T16:00:00+00:00

To prepare the cauliflower, trim the stalk. Break into small florets of even size—no bigger than 1½ inches long, with stems no thicker than a pencil.

Heat the olive oil in a heavy, deep saucepan fitted with a frying thermometer. When the oil reaches 350°F, shallow-fry the cauliflower in batches until golden brown, 4 to 6 minutes. Drain the fried cauliflower on paper towels and transfer to a warmed bowl. Work quickly so that the cauliflower stays hot. When all the cauliflower is fried, add the shredded ham hock, season with salt and pepper, and serve.

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