Good Things From Italy - WEBSHOP

Good Things From Italy - WEBSHOP
WEBWINKEL met Italiaanse producten!

vrijdag 21 maart 2014

Cavolfiore in salsa di acciughe - Cauliflower in Anchovy Sauce

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen



Cauliflower is probably the most versatile of winter vegetables. It lends itself to practically every cooking technique you can think of: steaming, braising, boiling, frying, baking, roasting… And its mild flavor lends itself to pairing with all sorts of other foods and sauces. Here is one of my very favorite ways to make cauliflower—simply steamed and napped with a zesty anchovy sauce.

Ingredients - Serves 4 as a side dish or antipasto, 2 as a vegetarian main dish



  • 1 head of cauliflower, trimmed and cut into flowerets


For the anchovy sauce:



  • 250 ml (1 cup) olive oil

  • 2-3 cloves of garlic, peeled and slightly crushed

  • 1 peperoncino (dried red pepper) (or a pinch of red pepper flakes)

  • 1 small can of anchovy fillets (50g/2 oz)

  • A handful of capers, rinsed and squeezed dry

  • White wine (or water)

  • A few sprigs of parsley, finely chopped





See on memoriediangelina.com

via Tumblr http://bit.ly/1h0R1ny