Cauliflower boiled with salted zabaglione with mild Provolone Valpadana P.D.O. and poppy seeds

for 2 people – difficulty: low – preparation time: 15 minutes


2 Egg yolks
Salt, pepper
Extra virgin olive oil
Apple cider vinegar
A teaspoon of sugar
30 g Provolone Valpadana PDO mild
Poppy seeds


Bring salted water to the boil with a spoonful of apple cider vinegar. Blanch the tops of the cauliflower for five minutes, keeping them crunchy. Once drained, season them with salt, apple cider vinegar and extra virgin olive oil.
Prepare salted zabaglione in a bain-marie, with the egg yolks in a bowl and boiling water underneath. Add a teaspoon of sugar, a pinch of salt and the finely chopped mild Provolone Valpadana PDO. It will all have to melt and the yolks will have to coagulate to obtain a creamy consistency (they will have to reach about 70° C).
Arrange the cauliflowers on a plate, add the creamy salted zabaglione and then the poppy seeds.


Chef’s tip: This recipe can be made with all types of cabbage, try it also with broccoli or brussels sprouts!