Recipe - Cauliflower Sicilian Style

2 One half pound Cauliflower flowerets;
washed and drained
3 Anchovy fillets; washed and
chopped
1 cup Olive oil
1 lg Onion; finely chopped
12 Pitted black olives; cut or sliced up
2 ounce Caciocavallo cheese; thinly
cut or sliced up
Salt
1 cup Red wine
Croutons

Pour 2 to 3 tablespoons of the olive oil into a heavy casserole. Add a
little of the onion and olives and a few slivers of anchovy. Cover with a
layer of the cauliflower flowerettes, some slices of cheese, a pinch of
salt, a sprinkling of olive oil, then onion and anchovies. Repeat until all
the ingredients are used up, ending with a good sprinkling of olive oil
over last layer of cauliflower. Pour in the wine, cover pan and cook gently
until the cauliflower is tender. By this time all the liquid should have
evaporated. If not, increase heat for a few minutes. Do not stir
cauliflower at all. Turn out on to a round serving dish, generously
garnished with croutons and serve

NOTES : 1 Recipes does not specify type of olive

Recipe by: Ada Boni from "Italian Regional Cooking"

Posted to EATLF Digest by Lilyan lbrower@gwi.net on May 1, 1998