The Art of Cookery: Stewed cauliflower - Italian Stewed 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 stufato
(Stewed cauliflower)
  • Preparation time: 15 minutes.
  • Cooking time: 20 minutes.
  • One kg cauliflower
  • Garlic cloves
  • 3tbsp extra-virgin olive oil
  • 200g tomatoes
  • Salt.

 
Paraboil the cauliflower for five minutes in salted water(or cook in a steamer for ten minutes) then break it into florets. Put the gerlic and oil into a large pan or flameproof dish, heat through and then add the cauliflower, turning it over gently. When it is well softned (about ten minutes) add the puréed tomatoes and then cover. Cook together gently for five minutes so that the flavours combine, taste for salt, remove the garlic and serve hot. Cauliflower is usually paraboiled in order to reduce the smell which many find too strong. If however, the odour doesn't bother you, simply fry the florest in the oil and garlic without parboiling. Cover the pan and cook over a medium heat, gradually adding a few drops of warm water, if necessary.
 
The Anonimo Toscano gave instructions for "How to make well-cooked white.

 
 
« back
 



Italian Cooking Recipes
Home
The Art of Cookery
Setting the Table
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





© 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