TUSCAN STEWED CAULIFLOWER
DELICIOUS WINTER SIDE DISH FROM THE TUSCAN COUNTRYSIDE TRADITION WHICH CAN BECOME A ROYAL RECIPE WITH EVO OIL LIKE WHAT IS MADE AT FATTORIA DEL COLLE
By Donatella Cinelli Colombini, #winedestination, #docorcia
Three-time cooked vegetables are typical of Tuscan cuisine. In summer, celery or cardoons are boiled, fried and cooked with tomato sauce. In winter the same preparation is made with cauliflower. From my experience there is more tomato in the Val d’Orcia version and much less in the Val di Chiana one but the recipes are still delicious. They are a side dish to pair with chicken Cacciatore or freshly made buffalo mozzarella.
Very easy to perform but a bit lengthy
Cavolo in umido: gli ingredienti
INGREDIENTS FOR TUSCAN STEWED CAULIFLOWER
A cauliflower, a glass of extra virgin olive oil, a handful of flour, half a kilo of rather spicy tomato sauce, salt
Cavolo in umido: infarinato e fritto
PREPARATION
Wash the cauliflower, cut it into large pieces and blanch them in boiling water. Drain it and let it cool. Flour it and put it into a pan in which the oil is frying.
When it is browned on all sides, remove it from the frying pan and place it in the pan with the hot tomato sauce. Let
Cavolo in umido: insaporito nella salsa di pomodoro piccante
it flavour for about ten minutes and then serve it piping hot.