| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sicilian | Vegetables | 6 | Servings |
INGREDIENTS
| 2 1/2 | lb | Cauliflower flowerets; washed and drained |
| 3 | Anchovy fillets; washed and chopped | |
| 1 | c | Olive oil |
| 1 | lg | Onion; finely chopped |
| 12 | Pitted black olives; sliced | |
| 2 | oz | Caciocavallo cheese; thinly sliced |
| Salt | ||
| 1 | c | Red wine |
| Croutons |
INSTRUCTIONS
Pour 2 to 3 tablespoons of the olive oil into a heavy casserole. Add a little of the onion and olives and a few slivers of anchovy. Cover with a layer of the cauliflower flowerettes, some slices of cheese, a pinch of salt, a sprinkling of olive oil, then onion and anchovies. Repeat until all the ingredients are used up, ending with a good sprinkling of olive oil over last layer of cauliflower. Pour in the wine, cover pan and cook gently until the cauliflower is tender. By this time all the liquid should have evaporated. If not, increase heat for a few minutes. Do not stir cauliflower at all. Turn out on to a round serving dish, generously garnished with croutons and serve NOTES : 1 Recipes does not specify type of olive Recipe by: Ada Boni from "Italian Regional Cooking" Posted to EAT-LF Digest by Lilyan <lbrower@gwi.net> on May 1, 1998
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