Cauliflower & Fontina gratin from Polpo: A Venetian Cookbook (of Sorts) (page 244) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised ox cheeks

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on April 14, 2015

    We got the world’s smallest cauliflower in the CSA, so scaled this down appropriately. It fit in a small, individual baking dish. Nothing to add to Breadcrumbs’ note, except I wish I had noticed the garlicky breadcrumb option! I actually asked Mr. NS “Don’t you think this needs some breadcrumbs or something?” But, thinking I was following the recipe, I left them off. So, a simple, cheesy vegetable it was.

  • Breadcrumbs on April 08, 2015

    p. 244 – The stars were aligned, all the ingredients were in the house and our main course of (Italian meatloaf) seemed like it would work well with this cheesy side dish. No surprise at all that like those who have gone before me, we loved this! For extra colour and crunch, I decided to top with the optional garlicky breadcrumbs and they too were excellent. The cooking instructions were spot on and the cauliflower was perfectly done and still a little toothsome. This would be a terrific company dish as you could be assured it would impress and if you wanted something a little more colourful you could go with the cheddar cauliflower or even broccoli. This is definitely a dish I can see myself serving for years to come. Oh, and our chow-hound golden retriever wasn’t the only one wanting to lick the dish this evening…she types hanging her head in shame!! Photos here: http://chowhound.chow.com/topics/1009438?commentId=9515904#9515904

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