From Stefano Manfredi's Italian Food.
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
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.
Extract 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