For the preparation of the cauliflower roulade:
cauliflower, 5,3 oz
salt and pepper
phillo pastry, 3,5 oz
butter, 3 tbsp
sweet Provolone Valpadana, 3,5 oz

turbot, 4 fillets of 4,2 oz each
sweet Provolone Valpadana cut into thin slices, 3,5 oz
fish fumet, 3,4 fl. oz
50 ml of white wine
salt and pepper
sliced almonds, 0,7 oz
extravergin olive oil, 0,7 fl. oz
garlic, 1 clove


Cut the Provolone Valpadana into a thin circular stamping, “coppapasta”, of 4 cm diameter. Put the 4 salted and peppered turbot fillets in an oven-proof dish, cover it with Provolone Valpadana, arranged into squamas shape, one upon the other, mixing the sliced almonds. In a small saucepan, with extra virgin olive oli and a clove of garlic that you, then, leave out, add the white wine and the fish fumet, salt and pepper and pour everything in the oven-proof dish carefully. Put it into the ovenat 200°C for 6 minutes, gratinating at the end.

For the pastry for the roulade: mince the Provolone Valpadana and the cauliflower previously cooked, add some grated nugmet and season with salt and pepper if necessary. Grease with butter and overlap the phillo sheets, pour the obtained compound and roll it up into a dense cylinder, that you obliquely cut into four parts, cook it in the oven at 200°C for 10 mins.

Thanks to: Consorzio Tutela Provolone Valpadania