The Art of Cookery: Cauliflower - Italian Cauliflower from Tuscan Cooking.
The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


VEGETABLES


Cavolfiore (Cauliflower)
  • One kg cauliflower
  • Half a litre wine vinegar and half a litre white wine
  • Salt
  • Black pepper
  • Extra-virgin olive oil.

 
Choose a fairly large cauliflower, remove the outer leaves and break it into florest. Bring the water, vinegar and white wine to the boil and drop in the cauliflower. Cook for twenty minutes. Drain the cauliflower, leave to dry for twelve hours and arrange in a glass preserving bottle with the blak peppercorns. Cover with oil and close tightly.

 
 
« back
 
Italian Cooking Recipes
Home
The Art of Cookery
Setting the Table
SAUCES
APPETIZERS
FIRST COURSES
How to Cook Pasta
MAIN COURSES
FISH
VEGETABLES
CAKES & DESSERTS
Perfect Daily Bread
WINES
How to Taste Wine
SPECIAL
Cooking Terms
Tuscany Cooking Classes New!
Tuscany Restaurants New!
Useful Links
Suggestions
Sitemap


Search Art of Cookery:

Info about the Art of Cookery newsletterInsert your email address and join the Art of Cookery newsletter:  
   





© Copyright by Edizioni La Mandragora
All right reserved. Text may not be reproduced without the written permission of the Publisher
The Art of Cookery is a project by Aperion.it - Web Agency in Florence, Italy