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Cauliflower Sicilian Style



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Cauliflower Sicilian Style

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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

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

Serves:

6 Servings

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