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