Today I propose a tasty side dish for any product in this period is easily found on the banks of fresh green vegetables: cauliflower stew with olives in white.
A lot of the cauliflower does not like: to me it really like in all versions, the famous Sicilian pasta with pine nuts and raisins calfiore, the delicate cauliflower au gratin, to the fried, stewed, etc. ... Then try it in this version
autumn: it's delicious!
Ingredients:
1 large cauliflower (in cooking makes little)
extra virgin olive oil, pepper, nut vegetable
handful of olives in brine
1 teaspoon cornstarch
Wash cauliflower and break it into florets .
In quite a large saucepan heat olive oil and two cloves of garlic. In the original recipe should dissolve one or two anchovies. I have not done very well and the dish came the same!
Add the florets and saute briefly.
Add a little water and granular vegetable broth. Cover and cook over medium heat.
half cooked add a handful of olives in brine, rinse thoroughly with running water.
When the cauliflower is still quite al dente mix one teaspoon of cornstarch to bind well.
End fast cooking and sprinkle with a little 'pepper.
And here's a tasty side dish, autumn and versatile! Bon appetit!
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