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How to make the insalata di cavolfiori con sottaceti (Cauliflower Salad
with Pickles): boil the cauliflower in salted water, without overcooking. Drain and let
cool. Cut the cauliflower, or actually break up the flower from the
stem, chop up the stem and place on a large platter. Combine with
olives, capers and anchovies. Scatter the marinated mixed vegetables
over the cauliflower and dress with oil, salt and pepper. Serve cool.
In the Naples area this
insalata di cavolfiori con sottaceti (Cauliflower Salad with
Pickles) salad is called Insalata
di rinforzo, meaning it is particularly nutritious and
re-invigorating. It is traditionally served on Christmas Eve.
Recipe courtesy of The Italian Trade Commission.
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