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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pickled Cauliflower with Chili Bread Crumbs (Cavolfiore Piccante)

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Pickled Cauliflower with Chili Bread Crumbs (Cavolfiore Piccante) Empty Pickled Cauliflower with Chili Bread Crumbs (Cavolfiore Piccante)

    Post by Lobo Fri 29 Jan 2016, 12:13 am

    Pickled Cauliflower with Chili Bread Crumbs (Cavolfiore Piccante) Img63l
    Pickled Cauliflower with Chili Bread Crumbs (Cavolfiore Piccante)
    Pickled Cauliflower with Chili Bread Crumbs (Cavolfiore Piccante) Translucent
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 8
    Author Domenica Marchetti loved her mother’s giardiniera, the beloved pickled vegetables of Italy, which she made really vinegary, with chunks of cauliflower, carrots, onions and red bell peppers. This is Marchetti’s quick version, topped with crunchy and spicy bread crumbs.






    • 22

    Ingredients:


    • 1/3 cup red wine vinegar
    • 2 Tbs. water
    • 3/4 tsp. fine sea salt
    • 1 garlic clove, minced
    • 1 head cauliflower, purple if available, cut into bite-size florets
    • 3 Tbs. chopped fresh herbs, such as flat-leaf parsley, basil or
        mint, or a mixture
    • 2 Tbs. extra-virgin olive oil
    • 1 small fresh hot chili, minced, or a generous pinch of red
        pepper flakes
    • 1 1/2 cups fresh bread crumbs

    Directions:

    In a small bowl, whisk together the vinegar, water, 1/2 tsp. of the salt and the garlic. Set aside.

    Place a steamer basket in a large saucepan and fill the pan with water up to but not touching the bottom of the basket. Bring the water to a boil over high heat. Add the cauliflower to the basket, cover and steam until just tender, about 5 minutes.

    Transfer the cauliflower to a large bowl and sprinkle with the herbs. Pour the vinegar mixture over and toss to coat thoroughly. Let marinate for 30 minutes, stirring every 5 minutes so that the vinegar is evenly absorbed.

    Meanwhile, in a fry pan over medium-high heat, warm the olive oil. Add the chili and cook until fragrant, about 1 minute. Add the bread crumbs and stir to coat with the oil. Sprinkle with the remaining 1/4 tsp. salt and sauté until the crumbs are crisped and golden brown, 5 to 7 minutes.

    Transfer the cauliflower to a serving bowl, sprinkle with the bread crumbs and serve. Serves 6 to 8.

    Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011).

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