- 1 jar 135 g. of cauliflower pesto
- 1 cauliflower
- 200 g. white “00” flour
- Bread (cut into slices)
- 3 whole eggs
- 1 clove of garlic
- Cherry tomatoes
- Grated grana padano cheese
- Chard leaves and chives (for the garniture)
- Oil / salt / pepper
Clean the cauliflower by trimming away any green leaves and chopping off the thick bottom part of the stem, rinse it under cool water and then cut it into florets.
Bring a large deep pot of salted water to a boil over high heat. Place the florets in, and cook them for about 8-10 minutes.
Drain the florets and set aside. Put the sifted flour in a dish together with the grated cheese and a pinch of salt. Crack the eggs into a mixing bowl, season with salt and pepper and whisk until well combined.
Meanwhile heat a non-stick pan over medium heat with a little oil. Dip the cauliflower florets into the eggs and then roll them into the flour mixture to coat. Put the florets into the pan and fry over low heat for around 5 minutes until they turn golden brown on each side. Drain and place them on absorbent paper.
Cut the bread into slices of about 3 cm and toast each side on a grill pan over medium heat, then take the clove of garlic and rub it on the toasted bread.
Open a jar of cauliflower pesto and spread a few tablespoons on the slices of bread, place the rolled anchovies on top, add some chives, a cherry tomato cut in half and a pinch of black pepper.
Garnish the serving dish with a few chard leaves and place the bruschetta on top. Take the previously fried cauliflower florets and place them on the plate as an accompaniment.