Region: Italy, Apulia
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.