For the hors d'oeuvre, choose the whitest cauliflower you can find, avoiding any spotted or yellowish heads or any with open flower clusters. The recipe calls for a cup of milk to be added to the cooking water with the cauliflower. This keeps the cauliflower white without changing the taste. The oil-cured black olives, which are imported, are not as salty as those packed in salt and brine.
- 21/2 quarts salted water
- 1 large head cauliflower
- 1 cup milk
- Roquefort vinaigrette (see following recipe)
- 1/4 pound Genoa salami, thinly sliced for garnish (optional)
- 1/2 pound oil-cured black olives for garnish (optional)
- 1 pint cherry tomatoes for garnish (optional)
- Parsley sprigs for garnish (optional)
Steps in preparation:
- In large covered saucepan, bring 21/2 quarts salted water to a boil.
- Trim cauliflower. Add cauliflower and milk to boiling water.
- Cook over medium heat 8 minutes, or until cauliflower is crisp but tender.
- Test by inserting blade of knife near core end—it should come out easily.
- Remove and drain cauliflower.
- Place on round serving platter.
- Serve with Roquefort vinaigrette and surround with salami, black olives, cherry tomatoes, and parsley as desired.
WHAT TO DRINK
The strong flavors of this menu call for a wine with enough body to support them. Choose a not-too-expensive, white Graves, a California Sauvignon Blanc (sometimes labeled Fume Blanc), or a white Spanish wine from the Rioja region.
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