TABELIAAUTHENTIC RECIPE
Cavolfiore alla SicilianaSicilian-Style Cauliflower
A Sicilian contorno of cauliflower braised with anchovies, black olives, raisins and pine nuts, layering sweetness and saltiness.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- CauliflowerDivide into small florets.600 g
- OnionThinly sliced.1 piece
- AnchoviesFinely chopped.4 fillets
- Black olivesPit and halve.60 g
- RaisinsSoak in lukewarm water.25 g
- Pine nuts20 g
- Extra virgin olive oil50 ml
- Salt4 g
- Black peppera little
- Flat-leaf parsleyFinely chopped.2 sprigs
Method
Prepare the vegetables and seasonings
- 1 Divide 600 g cauliflower into small florets, halving the larger ones.
- 2 Thinly slice 1/2 onion.
- 3 Finely chop 4 anchovy fillets.
- 4 Pit and halve 60 g black olives.
- 5 Soak 25 g raisins in lukewarm water to rehydrate them.
- 6 Finely chop 2 flat-leaf parsley sprigs.
Ready when
Continue once the raisins are plump.
Make the aromatic base
- 1 Put 50 ml extra virgin olive oil and the onion in a pot and sauté over low heat.
- 2 Once the onion is translucent, add the anchovies, crushing them with a wooden spoon so they dissolve in the oil.
Ready when
Continue when the anchovies have broken down and are fragrant.
Braise
- 1 Add the cauliflower, black olives, drained raisins, 20 g pine nuts, 4 g salt and 100 ml water and mix.
- 2 Cover and braise over low heat for about 15 minutes.
Ready when
Remove the lid when a bamboo skewer slides easily into the stems.
Reduce the liquid and finish
- 1 Raise the heat to medium and stir gently as the remaining liquid evaporates.
- 2 When the cooking liquid has nearly disappeared and the oil’s sheen has returned, grind over black pepper and scatter with flat-leaf parsley to finish.
About this dish
Winter markets in Sicily are piled high with pale green and purple cauliflowers as well as white ones. Cauliflower is one of the island’s leading winter vegetables, long used in everything from pasta sauces to side dishes.
The combination of salty anchovies, sweet raisins and rich pine nuts belongs to an island tradition rooted in Arab rule from the 9th century. This braise shares the distinctly Sicilian balance of sweet and salty found in caponata and pasta con le sarde.
Families make generous quantities in large pots and serve it warm or at room temperature. Still found beside meat and fish in winter trattorias, this contorno reflects the island’s everyday life.
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