caprilemon
Cauliflower w/ Toasted Breadcrumbs
Chou-fleur à la polonaise. Why is cauliflower with toasted breadcrumbs referred to as Polish-style? For ages, breadcrumbs have been used as a condiment on vegetables and pasta in Sicily and Southern Italy. How did this practice travel north and become to dominant to be labelled Polish? I did some research and apparently cultural transfer is not only happening in architecture and the arts but also through vegetables and the ways they are cultivated and cooked. Vegetable loving queen Bona Sforza (1493/4-1557), raised in Apulia / Southern Italy (!), is credited to have brought cauliflower, artichokes, green beans and salad to Poland-and, most importantly, also chefs who helped popularize those vegetables in her new home country.
In this recipe, the crumbs are mixed with ground hazelnut and pestled rosemary.
Directions:
Melt butter In a small pan. Add breadcrumbs mixture and while occasionally stirring, toast until golden brown.
Cauliflower w/ Toasted Breadcrumbs
Chou-fleur à la polonaise. Why is cauliflower with toasted breadcrumbs referred to as Polish-style? For ages, breadcrumbs have been used as a condiment on vegetables and pasta in Sicily and Southern Italy. How did this practice travel north and become to dominant to be labelled Polish? I did some research and apparently cultural transfer is not only happening in architecture and the arts but also through vegetables and the ways they are cultivated and cooked. Vegetable loving queen Bona Sforza (1493/4-1557), raised in Apulia / Southern Italy (!), is credited to have brought cauliflower, artichokes, green beans and salad to Poland-and, most importantly, also chefs who helped popularize those vegetables in her new home country.
In this recipe, the crumbs are mixed with ground hazelnut and pestled rosemary.
Directions:
Melt butter In a small pan. Add breadcrumbs mixture and while occasionally stirring, toast until golden brown.