Text 30986, 78 rader
Skriven 2012-11-12 06:19:44 av Dave Drum (1:261/38)
Ärende: SF Gate 1208
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smothered Cauliflower
 Categories: Vegetables, Fruits, Wine, Seafood
      Yield: 9 servings

      1 lg Onion; thin sliced
      2 lg Heads cauliflower; cut in
           - florets w/stems
      4    Anchovy filets; minced
    3/4 c  Raisins
     12    Oil-cured black olives;
           - pitted, coarse chopped
      4 tb Extra virgin olive oil
           Fine sea salt
    1/2 c  Hearty red wine
    1/2 c  Gently packed flat-leaf
           - parsley leaves

  This recipe is from Nunzio San Fillipo, a cook at a
  stately farm in Sicily. He suggests mixing leftovers with
  al dente pasta. (From "Italian Farmhouse Cookbook, " by
  Susan Herrmann Loomis)

  Scatter half the onion slices over the bottom of a
  medium-size deep skillet. Arrange half the cauliflower
  florets over the onion, stems toward the center, so that
  when you look in the pan, you see simply florets. Sprinkle
  the anchovies, raisins, olives and 3 tablespoons of the
  oil over the cauliflower.

  Arrange the remaining cauliflower, stems down, over the
  top, pressing the florets down firmly atop the filling.
  The cauliflower will mound up over the top of the pan.
  Scatter the remaining onions over the cauliflower and
  drizzle with the remaining 1 tablespoon oil, 1/4 cup water
  and salt to taste.

  Loosely cover the skillet with aluminum foil, place over
  medium heat and cook, checking often to make sure the
  cauliflower isn't sticking. If it is, add water, a
  tablespoon at a time. As it cooks, press on it so that it
  sinks slightly into the pan. As soon as you can (when it
  has sunk enough), remove the foil, cover with a lid that
  fits over the cauliflower and inside the skillet, and add
  4 pounds of weight to that to press the cauliflower as it
  cooks.

  Adjust the heat to medium-low and continue cooking,
  checking the cauliflower occasionally, until it is soft
  and nearly cooked through, about 1 1/4 hours. Remove the
  weight and lid. Pour the wine over the cauliflower and
  cook until it is completely tender and the cooking liquid
  is reduced by about two-thirds and darkened to a deep
  caramel color, about 40 minutes more.

  Place a large, shallow serving bowl, top side down, over
  the skillet and quickly invert it, so the cauliflower and
  its juices drop into the bowl. Let the cauliflower cool to
  room temperature.

  Just before serving, mince the parsley and sprinkle it
  over the cauliflower.

  Serves 8 to 10.

  URL: http://sfgate.com

  MM Format by Dave Drum - 13 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... Eat as much as you like -- just don't swallow it. - Steve Burns

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)