SIGN UP!LOG IN OR JOIN TODAY TO RECEIVE PERSONALISED INFORMATION AND OUR FREE NEWSLETTER

Cauliflower, Basil and Olive Salad



From Stefano Manfredi's Italian Food.

 

INGREDIENTS

1 large cauliflower, cut into bite-sized  florets

1 cup basil leaves

¼ cup chopped parsley

10 good-quality anchovy fillets, chopped

3 tablespoons large capers, rinsed and chopped

30 Ligurian taggiasche olives, pitted and chopped

2 long red chillies, seeded and slived

100ml extra virgin olive oil

METHOD

Plunge the cauliflower into a saucepan of boiling salted water for 2–3 minutes until tender. Drain and let cool. Meanwhile, tear any larger basil leaves into smaller pieces. In a large bowl, combine the basil, parsley, anchovies, capers, olives and chillies. Pour in the olive oil and add the cooled cauliflower. Season well and toss, mixing everything together well. Serve as a refreshing summer salad.

SERVES 8–10

9781743311172Extract from Stefano Manfredi's
Italian Food: Over 500 Recipes from The Traditional to the Modern and From the North to the South of Italy.
RRP$75. Published by Fairfax Books/Allen & Unwin.

 

For more recipes from this book
click below:

/recipes/savoury-recipes/eggplant-meatballs

/recipes/savoury-recipes/rocket-and-ricotta-lasagnette



  




Recipes
GALLERIES


Copyright © 2018 www.ohbaby.co.nz. All Rights reserved.