Salata de conopida cu maioneza este un preparat traditional, nelipsit de la mesele festive, apreciat pentru gustul sau cremos si delicat. Astazi, va propunem o reinterpretare moderna si mai dietetica a acestei retete clasice, pastrand esenta aromei traditionale, dar aducand-o intr-o forma mai fina. Crema de conopida se imbina perfect cu nuci crocante, ulei aromat cu chilli si un dressing delicios de patrunjel verde cu usturoi, iar servirea alaturi de lipii calde face ca acest aperitiv sa fie irezistibil. Cu siguranta, va fi primul fel care va disparea de pe masa!

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INGREDIENTE (pentru 4 portii)

Pentru crema de conopida:

• 200 grame conopida
• 1 catel mic de usturoi
• 100 grame mascarpone
• 50 grame ricotta
• 50 grame smantana dulce
• 1 lingurita mustar
• 2 linguri suc de lamaie
• 1 lingurita ulei de masline
• Sare

Pentru servit:

• 50 grame nuci
• 3 linguri ulei de masline
• 1 lingurita chilli macinat
• 5 fire de patrunjel verde
• 1 catel de usturoi
• Sare

Curatam conopida, o presaram cu sare si o gatim la abur timp de 20 de minute. Dupa ce s-a racit, o transformam intr-un piure fin folosind un blender.

Transferam piureul intr-un bol separat. In blender adaugam usturoiul, ricotta, mascarponele, smantana dulce, sare, mustarul, uleiul si sucul de lamaie, mixand totul pana obtinem o crema omogena. La final, incorporam piureul de conopida si amestecam pana la incorporare.

Intr-o tigaie bine incinsa, prajim nucile pe ambele parti pana devin aurii si aromate, apoi le tocam grosier cu un cutit. Separat, incalzim usor doua linguri de ulei de masline intr-o tigaie, adaugam chilli macinat si lasam aromele sa se infuzeze. Tocam fin patrunjelul verde, il combinam cu usturoiul zdrobit si o lingura de ulei de masline, obtinand un dressing proaspat si parfumat.

Pentru asamblare, asezam crema de conopida pe o farfurie adanca, presaram nucile crocante si adaugam patrunjelul verde. La final, stropim preparatul cu uleiul aromatizat cu chilli.

Servim alaturi de lipii calde, savurand fiecare imbucatura.

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English version

Cauliflower Cream

Cauliflower salad with mayonnaise is a traditional dish, a must-have at festive meals, loved for its creamy and delicate taste. Today, we present a modern and more diet-friendly reinterpretation of this classic recipe, preserving the essence of the traditional flavor while making it smoother. The cauliflower cream blends perfectly with crunchy nuts, chili-infused oil, and a delicious parsley and garlic dressing, and served with warm pita breads, this appetizer is simply irresistible. It will undoubtedly be the first dish to disappear from the table!

INGREDIENTS (for 4 servings)

For the cauliflower cream:

• 200 grams cauliflower
• 1 small garlic clove
• 100 grams mascarpone
• 50 grams ricotta
• 50 grams sour cream
• 1 teaspoon mustard
• 2 tablespoons lemon juice
• 1 teaspoon olive oil
• Salt

For serving:

• 50 grams nuts
• 3 tablespoons olive oil
• 1 teaspoon ground chili
• 5 sprigs fresh parsley
• 1 garlic clove
• Salt

Clean the cauliflower, sprinkle it with salt, and steam it for 20 minutes. Once cooled, blend it into a fine puree.

Transfer the puree to a separate bowl. In the blender, add the garlic, ricotta, mascarpone, sour cream, salt, mustard, olive oil, and lemon juice, blending until smooth. Finally, fold in the cauliflower puree and mix until combined.

In a hot pan, toast the nuts on both sides until golden and fragrant, then roughly chop them with a knife. Separately, heat 2 tablespoons of olive oil in a pan, add the ground chili, and let the flavors infuse. Finely chop the fresh parsley, mix it with the crushed garlic, and a tablespoon of olive oil to make a fresh, fragrant dressing.

For assembly, place the cauliflower cream on a deep plate, sprinkle with the crunchy nuts, and add the parsley mixture. Finally, drizzle with the chili-infused oil.

Serve with warm pita breads and enjoy every bite.

If you enjoyed the Cauliflower Cream recipe, I invite you to try Mushrooms with garlic mayonnaise, Roasted Zucchini Salad or Eggplant Salad with Parmesan Chips.

ENJOY OUR RIDE!

• Ali Nazik
• Chef Murad Istanbul  
• Mic dejun mexican cu friptura de porc si curcan
• Deraliye Ottoman Cuisine Restaurant Istanbul
• Surf’n’turf cu sos Chimichurri