Insalata di Rinforzo

Name: Insalata di Rinforzo (Reinforced Salad)
Yield: For 6
Cuisine: Italian
Ingredients: 100 g (3½ oz) anchovy fillets; 30 g (1 oz) large salted capers, soaked in water for 10 minutes, then drained; 200 g (7 oz) giardiniera; 200 g (7 oz) pickled yellow or red peppers; finely chopped chilli (optional); virgin olive oil, for sprinkling; 200 g (7 oz) pickled yellow or red peppers; 150 g (5 oz) black olives; 1 cauliflower

Reinforced Salad

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

A typical Neapolitan dish made at the beginning of the Christmas season, this is called rinforzo (reinforcement) because it is topped up with fresh ingredients each time any is used. It can be eaten as an antipasto or a snack with bread and is very appetizing indeed.

Ingredients

1 cauliflower
150 g (5 oz) black olives
200</

Europe
Italy
Naples
Fish course
Snack
Starter
Pescatarian
Gluten-free
Mediterranean
Christmas

Method

Cut the cauliflower into florets and cook in lightly salted boiling water until al dente, then drain. Put the cauliflower, olives, pickled peppers, Giardiniera and capers in a bowl and sprinkle with olive oil, then transfer to a large screw-top jar. Decorate with a lattice of anchovy fillets, then seal the jar and store in a cool place. The salad should last throughout the festivities.</