An Evening at Morello Italian Bistro – Greenwich, CT
Recently I had the pleasure of attending an amazing tasting dinner at Morello Italian Bistro in Greenwich, CT. This gorgeous restaurant, with beautiful vaulted ceilings and a Mediterranean vibe, serves some of the most delicious Italian food outside of Italy. It was the perfect place to spend an evening enjoying great company, exquisite fare, and delicious wines — Gooseneck Vineyards, of course!
Five courses were served, and one course (the Cauliflower Broccoli Fritti) was a stand out. Crispy, tender and served with a tasty aioli sauce, it was a great start to a wonderful dinner. The chef was gracious enough to share the recipe with us, and we are happy to share it here with you (see below).
The recipe is pretty straight forward, and I do not doubt it will be a hit at your next dinner party. Added bonus? On a week night, it’s a great way to get your kids to enjoy eating broccoli and cauliflower!
You can read more about Morello Italian Bistro here. We hope you’ll drop in to check out this delicious dish (and the full menu) the next time you are in the Greenwich, CT area.
Morello Italian Bistro Broccoli & Cauliflower Fritti
1 cup of lemon juice
4 egg yolks
1 quart of blended canola oil 1 pinch of cayenne
salt & pepper to taste add ingredients into a blender and mix thoroughly
2 cups of all purpose flour
1 tablespoon of baking powder 1 box of corn starch (16oz.) 1 liter Pellegrino
Combine ingredients in a mixing bowl and whisk thoroughly until batter is smooth. Cooking
Heat the canola oil in an electronic fryer or 3-quart cast iron dutch oven. Cut broccoli/cauliflower into bite size pieces and soak them in the batter. Use a slotted spoon to remove the pieces from the batter, allowing the excess batter to run off. The vegetables should be fully coated but without excess batter.
Add coated pieces to the fryer ad cook until vegetable is golden brown. Remove item from fryer & allow excess grease to strain off. Place the vegetable in a mixing bowl & sprinkle parmesan cheese, parsley, salt & pepper.
Lightly toss the contents of the bowl so that seasoning spreads evenly. Place the finished product on a serving plate. Add 1- 2 ounces of aioli on the side in a separate ramekin.