← Nouns Cooking · Italian

Ingredients

• 1 medium cauliflower, cut into florets
• 200 g Giardiniera (Italian pickled vegetables)
• 2 roasted or pickled red peppers, cut into strips
• 80 g mixed black and green olives
• 2 tbsp Capers, rinsed
• 6 anchovy fillets in oil, torn
• 6 tbsp extra virgin olive oil
• 3 tbsp white wine vinegar
• Salt

Method

1. Boil the cauliflower florets in salted water for 6–8 min until just tender but still with some crunch. Drain and spread out to cool.
2. Whisk the oil and vinegar with a pinch of salt.
3. In a large bowl, combine the cauliflower with the giardiniera, peppers, olives and capers.
4. Pour over the dressing, add the anchovies and toss gently.
5. Leave for at least 1 hour so the flavours mingle, then serve at room temperature.

Tips

• The name means “reinforcement”: Neapolitans add more cauliflower and pickles over the holidays to keep the bowl going.
• Leave out the anchovies for a vegan salad.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano