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Receta Cavolfiori Sott’Aceto (Pickled Cauliflower) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
by maria liberati

Cavolfiori Sott’Aceto (Pickled Cauliflower) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

(excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

Calificación: 4/5
Avg. 4/5 2 votos
  Italia Italian
  Raciónes: 1

Ingredientes

  • 2 lbs fresh cauliflower
  • 1 tblsp black peppercorns
  • 1 small red hot pepper (pepperoncini)
  • white wine vinegar
  • salt to taste

Direcciones

  1. Wash the cauliflower, remove leaves, and keep only the florets.. Place in a pot of boiling, salted water for 10 minutes.
  2. Stir gently so as not to break the florets.
  3. Drain in a colander and run under cold water. Let dry and dry with paper towels.
  4. Crush dried red pepper into small pieces (not with bare hands but with a utensil).
  5. When the florets are dry, place florets in a glass jar that has been washed, sterilized and dried.
  6. Layer the florets and alternate pieces of dried red pepper and some black peppercorns.
  7. Place enough white wine vinegar in a pan to cover cauliflower and bring to a boil.
  8. Ladle hot vinegar on top of cauliflower in jar and hermetically seal jar. This should be kept in a dry place away from light and can be kept for 6 months. Or tie a ribbon around the top and give as a flavorful gift!