There are no half measures, cauliflower or you love it or hate it!
few days ago walking around Naples, are entered into a building attracted by the beautiful patio that was visible from the street.
Just two steps behind the door, I smelled of cabbage and immediately went back in my memory time to remember as a child when I visited my father in the office and Zi Mari (the door) a day on two cooked cabbage, whose fragrance is spread all over the kitchen from his palace. This
I wrote below is the classic version, a bit 'soupy, but if you want you can minimize the amount of water and get a sauce to dress pasta.
Serves 4 1kg
A cauliflower 3 tablespoons extra virgin olive oil 1 clove garlic
10 pitted black olives and pine nuts 2 tablespoons boiling water as needed
150gr Tripoli broken
black pepper fresh chilli
Wash your hands and cut into florets cauliflower.
In a large pot, fry the garlic in three tablespoons of extra virgin olive oil. When the garlic is blond
add the pine nuts and olives, pitted and after a short cut in half.
Cook for a couple of minutes and add the cauliflower and enough water just to cover the cabbage.
When the cauliflower is cooked in the same pot add the pasta and more boiling water if necessary.
Cook before serving and sprinkle with black pepper and fresh chilli.
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