Shaken Cauliflower
Cavolfiore Saltato
Region: Italy, Apulia
Category: Vegetables
Season: Any
Difficulty: Easy

This dish of seasoned cauliflower gets its name because the casserole it cooks in gets shaken rather than stirred while it cooks. This provides for a better incorporation of the cheese in the final dish. This is an Apulian dish typical in the city of Lecce. Although this preparation is a very nice side dish, it is also served as an antipasto. In the photo yellow cauliflower was used.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 1 hour

3 tablespoons chopped imported black olives (20 to 30)

1 cup rosé wine

One 2-pound head cauliflower, trimmed and broken into florets

6 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

1 large garlic, finely chopped

1 1/2 cups (about 3 ounces) freshly grated pecorino cheese

6 salted anchovy fillets, rinsed and chopped

Salt to taste

4 slices toasted semolina bread (optional)

1. Soak the olives in rosé wine for 15 minutes. Drain and set the olives aside and save 1/4 cup of the wine.

2. Place the cauliflower florets in a flame-proof casserole with the olive oil, onion, and garlic. Sprinkle the pecorino, anchovies, olives, wine, and salt on top, in that order. Cover and place over a medium heat and cook without stirring, only shaking the casserole, until tender, 35 to 40 minutes. Serve with the toasted bread if serving as an antipasto.

Variation: 

Note: 

Posted: 11/19/2009