3-TIME COOKED CAULIFLOWER IN THE MONTALCINO MANNER
BOILED, FRIED, AND REDONE IN TOMATO SAUCE, A DELICACY FROM MONTALCINO’S GRANDMOTHERS. 3-TIME COOKED CAULIFLOWER IS FLAVOURFUL, INDIGESTIBLE AND EVEN DIETARY
by Donatella Cinelli Colombini, wine destination, Casato Prime Donne Montalcino
cavolo rifatto di Montalcino Fattoria del Colle Trequanda Donatella Cinelli Colombini
3-time cooked cauliflower can be served as an appetizer, a main course, or a side dish. In the Marche region, fried cauliflower is eaten without tomatoes and is delicious. The recipe I’m sharing is very tasty and can well enhance even banal dishes like roast beef or chicken breast. It harks back to grandmothers’ cooking, who, with humble ingredients, managed to create extraordinary flavours, warming the heart as well as the mouth.
This recipe also has another advantage: like all cabbage, it’s indigestible, so it fills for a long time and promotes weight loss.
It should be paired with the white wine used in cooking, so I recommend the IGT Toscana Sanchimento from Fattoria del Colle, a traminer with a hint of Grechetto, one-third of which is made following the Orange method.