Green cauliflower and salmon pie

When time is running out and even the idea of a traditional Italian dinner (made of first course, second course and side dish) is so far away from you like mid-August snow (sure, not impossible, but highly unlikely), a solution for a complete dinner exists and it’s called: savory pie.

So inviting, it will “deceive” even most irreducible children (of all ages I mean): be ready for the encore request even if it’s made of cauliflowers!

SERVES 4 PEOPLE

READY IN 45 ‘

INGREDIENTS

1 green cauliflower

water and coarse salt to taste

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup milk

salt and nutmeg to taste

1 slice smoked salmon

1 tablespoon extra virgin olive oil

1 teaspoon chopped onion

1 tablespoon Parmesan cheese

Salt and Pepper to taste

1 roll round puff pastry

Parmesan to taste

STEP 1: BOIL THE CAULIFLOWER

Rinse the cauliflower under water, then cut into pieces and cook in a pan with boiling salted water for about 12-15 minutes. Then drain and set aside.

STEP 2: MAKE THE BECHAMEL SAUCE

Melt the butter in a saucepan, add the flour and let it brown.

Add milk, salt and nutmeg and cook over low heat until boiling.

STEP 3: BROWN THE SALMON

Chop the salmon, then place it a pan with oil and onion for a couple of minutes.

STEP 4: COMBINE THE INGREDIENTS

Place béchamel sauce, salmon, ¾ of boiled cauliflower, Parmesan cheese, a pinch of salt and pepper in a bowl and mix with a wooden spoon.

STEP 5: STUFF THE PIE

Roll the puff pastry out, place it in the baking pan and make some holes with a fork.

Stuff it with the filling previously preparred.

Now decorate the center of the pie with the preserved cauliflower (if you want to make them a real gluttony you can quickly sautè the bites with melted butter) and curl the edges of the dough turning them towards the center of the pie. Dust with Parmesan cheese.