Cauliflower, Romagna Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- cauliflower
- chopped base of garlic, parsley and oil
- water
- salt and pepper
- tomato paste dissolved in hot water
- grated Parmesan
Instructions
- Break the cauliflower into florets and wash them.
- Brown a chopped base of garlic, parsley and oil, then stop it with a trickle of water.
- Add the florets, season, and cook with tomato paste dissolved in hot water.
- Finish with Parmesan; serve as a side to boiled meat, stew or cotechino.