Beatrice Maria Petrini

Ristorante 19-28

White cauliflower velouté with tuna and black pepper


1 white cauliflower

1litre water

2 medium size potatoes

1 jar grilled tuna

4 slices of sandwich bread 

EVO oil, salt and pepper q.s.

chopped parsley


Clean the outer leaves of the cauliflower and separate the florets. Peel, wash and cut the potatoes in big chunks.

Cook the vegetables in salted boiling water until well done.

Blend all the vegetables with a hand blender, the result should be a rather thick creamy texture; if it is too thick, add water and adjust the salt. 

Cut the sandwich bread slices in cubes and dress with oil and pepper.
To make it crunchy, put in a hot oven for a few minutes or in a pan.

Drain the tuna and crumble it, mix it gently with the crunchy bread.

Serve the velouté in a bowl and top with the bread and tuna, sprinkle with black pepper, a drizzle of EVO oil and chopped parsley