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Neapolitan insalata di rinforzo

Name: Neapolitan insalata di rinforzo
Cuisine: Italian
Ingredients: 1 cauliflower; Oil, as needed; A little fine salt; A little vinegar; Black olives, as needed; Green olives, as needed; Salt-packed anchovies, as needed; Packaged, ready-to-eat pickled pepper, as needed

Cauliflower, olives, anchovies and pickled pepper make up Nonna Adele’s insalata di rinforzo. This Neapolitan Christmas version keeps the dressing simple, with oil and vinegar.

From Nonna Adele’s kitchen

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Cooking: About 15 minutes for the cauliflower

LET’S GET COOKING

Method

Trim the cauliflower, divide into florets and wash. Cook the florets in boiling salted water for about 15 minutes, checking that they stay firm.
Drain and allow to cool to lukewarm. Prepare the anchovies by removing excess salt and any backbone, following the product instructions; do not add them whole without cleaning them.
Drain the pepper from the vinegar and cut into strips. Prepare the olives and mix oil and vinegar for the dressing.
Arrange the cauliflower on a serving plate, dress it and add the olives, anchovy fillets and pepper. Adjust the salt, allowing for the salty ingredients. If not serving straight away, refrigerate at 4 °C or below within 2 hours, or within 1 hour if the surrounding temperature exceeds 32 °C.

Neapolitan insalata di rinforzo

Method

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