cauliflower nests in mascarpone sauce

The cauliflower nests. Cut the florets from a cauliflower and make sure they are about the same size. Steam them half done in about four minutes. Meanwhile, mix the mixed beef and pork mince and season with salt, pepper, thyme and oregano.

Let the florets cool and then wrap them with a layer of minced meat. Place them in a preheated oven at 185°C for 25 minutes. Let them rest covered for ten minutes outside the oven. Make the sauce. Melt the mascarpone over low heat and mix with grated emmenthaler and Gruyere cheese. Add a generous splash of dry white wine and a few tablespoons of tomato paste. Season with salt, pepper and a pinch of allspice d'Espelette. Halve the cauliflower balls. Serve them on a mirror of sauce with potato wedges fried in goose fat, grilled tomato slices, crispy fried pancetta and a fresh mixed salad. This dish is a variant of the classicbird's nests with tomato sauce.