Valentina Harris

Vruoccoli Affucati

Stewed Cauliflower

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Recipes from an Italian Farmhouse
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

Cauliflower is very popular in Sicily and crops up in all sorts of recipes. The local vegetable has a brilliant emerald green colouring and a much stronger flavour than your average cauliflower, but even the whitest and most bland vegetable will be revived after being stewed in red wine with olives, anchovies, onions and cheese!

Ingredients

  • 800 g (1 lb 10 oz) cauliflower, divided into florets

Method

Blanch the cauliflower in boiling water for 60 seconds. Drain and set aside. Fry the onion in the olive oil. In Italy a flameproof terracotta pot is used, which can then go straight to the table. Chop the anchovies and add half to the onion, then add 1 tablespoon of the cheese and 4 chopped olives.<

Photos