Fall, time for warm “wrap-around” dishes, such as cauliflower velouté, made special by the addition of Pesto Fresco Genovese and focaccia croutons.
Ready to get to the stove?

As the temperatures get lower and lower, the desire for warm, “enveloping” dishes comes naturally, such as Cauliflower Vellutata with drops of Pesto Fresco Genovese and focaccia crostini.
A round flavor, so pleasant, that it perfectly marries the version revisited in a Ligurian key by chef Gian Luca Cellerino of Ristocaffè Il Ponte in Toirano.
Here are his tips for making an excellent Cauliflower Vellutata with Pesto Fresco Genovese and focaccia crostini.
Put on your apron and let’s get started right away!

Cauliflower Velouté with Pesto Fresco Genovese: ingredients for 4 people

• 1 170gr. jar of Fresh Pesto
• 2 large leeks
• 8 medium potatoes
• 2 small cauliflowers
• EVO oil
• A knob of butter
• Salt and pepper to taste
• Focaccia

Cauliflower velouté with drops of Pesto Fresco: procedure

• Clean the leeks, slice them, and sauté in a pan in EVO oil and butter
• Brown the leeks and add the potatoes and cauliflower, previously washed and roughly chopped
• Season to taste for a few minutes and cover with water, one finger above the ingredients
• Cook the vegetables with a lid on low heat for 40 minutes, however until the ingredients are very cooked
• Meanwhile, cut the flatbread into very small cubes and brown them in an oven at 180°C (350°F) for as long as it takes for them to be crispy
• When the vegetables are cooked, of the water left in the pot, take out and keep aside as much as possible
• Using an immersion blender, process the vegetables until they have taken on the consistency of a velvety emulsion
• Adjust salt, pepper and density, adding the cooking water set aside
• Pour the velouté into a soup plate and draw its diameter by arranging the focaccia croutons
• Finally, sprinkle with generous drops of Pesto Fresco Genovese from our Frasca e Nassa Artisan Laboratory in Loano.

Enjoy your meal!