Cavolfiore al Vino

Serves 6

1H

1 kg cauliflower/broccoli/etc

100 gr anchovies

150 gr grated pecorino cheese

half glass of red wine

1 garlic clove

half glass olive oil

breadcrubs as needed

Clean the vegetable and retain the ‘flowers’ as full as possible. Pour half of the oil on the base of a baking pan. Add breadcrumbs, some anchovies, a bit of minced garlic and salt

Now add a layer of cauliflowers. And repeat step one adding breadcrubs, anchovies, garlic and salt.

Continue until the cauliflowers are all into the baking pan. Pour the remaining olive oil. And the red wine.

Cover with aluminium foil and Put a weight on it and bake for 35 minutes. Let cool down 10 miutes.

Turn the pan upside down onto a plate and serve.

500 gr pasta

500 gr cavolfiore bollito/steamed or boiled cauliflower

50 gr pasta d’acciughe /anchovies paste 

2 spicchi d’aglio/garlic gloves

peperoncino/hot peppers

2 dl olio extra vergine d’oliva/extra-virgin olive oil

100 gr pan grattato/breadcrumbs

sale e pepe/salt & pepper

Cuocere il cavolfiore a vapore.

Nel caso in cui vogliate bollirlo. il cavolfiore va immerso nell’acqua salata quando questa è in ebollizione (purtroppo la bollitura fa disperdere notevolmente i principi nutritivi – immergere gli alimenti nell’acqua che bolle contribuisce a disperderne meno perché le proteine degli alimenti a contatto con il caldo creano una patina protettiva). Cuocerlo sempre con la radice verso il basso. La punta estrema del cavolfiore dovrebbe stare fuori dall’acqua altrimenti si spappola.

Cook the cauliflower (steamed or boiled).

If you wish to boil it, the cauliflower must be put into the casserole when the salted water is boiling. This is helping in nutritions elements not to 

In fact unfortunately boiling is a very aggressive cooking bprocess that is making the food loose most of its mutrition facts. Putting it into boilg water helps cause the proteins into the food reacts to the extreme hotness by creating a sort of proteic film on the food itself which is helping in mantaining the nutrtion facts.

Always boil it with the big root below. The top part of the vegetable must peak out from the water a bit.

In una padella mettere l’olio, il peperoncino, l’aglio e la pasta d’acciughe a fuoco medio-basso lasciare soffriggere per 10 minuti. Estrarre l’aglio.

In a pan ad the oil, the chili peppers, the garlic and the anchovies paste. Fry it at low heat for 10 minutes. Take the garlic out of the pan. 

A parte fare saltare con un filo d’olio il cavolfiore bollito e tagliato a pezzi. Deve abbrustolire un pochino quindi questa operazione va fatta a fuoco vivo.

In another pan make stir fry the cauliflower with a bit of oil. Make it burn a bit so the heat must be very high.

A parte prendere il pane grattato e metterlo a secco in una pentola, a fuoco vivace farlo abbrustolire finché non diventa color nocciola.

While the pasta is cooking, in a pan, put the breadcrumbs and make them burn a bit by stirring continuously until it becomes brown.

Cuocere la pasta – possibilmente nell’acqua di cottura del cavolfiore.

Scolare la pasta e rimetterla nella stessa pentola, unire l’olio con la pasta da acciughe, i cavolfiori e saltare un paio di minuti a fuoco alto. Impiattare e cospargere con il pan grattato prima di servire.

Cook the pasta (possibly in the same water where you cooked the cauliflower)

Drain the pasta and put it back in the casserole, add the anchovies oil, the cauliflowears and stir on on medium heat for a couple of minutes. Put into plates and spread with the toasted breadcrumbs before serving.