A Hearty, slow cooked vegetable casserole with layers of salty black olives and cheese in dry red wine.
Perfect with lots of crusty breads and extra virgin olive oil
Romanesca is the best choice for authentic cauliflower (these are sometimes purple when raw but turn green upon cooking, or the jade green ones); although the white variety will work.
For 4 servings:
2 pounds cauliflower cut into bite sized florets, blanched in boiling salted water for 1 min then dipped in ice cold water and drained.
1 cup finely sliced onion
3 tbsp olive oil
4 anchovy fillets washed (the ones in oil, just lightly rinse off the oil)
1/2 cup Parmesan cheese grated
1 cup chopped black olives
1/2 cup dry red wine
In a Dutch oven or heavy bottomed saucepan heat 1 tbsp olive oil and slowly saute the onions for 5 mins.
remove from heat then add 2 of the anchovies chopped, a scattering of the olives, top this with some grated cheese and then a layer of blanched broccoli.
Continue this process until everything is used.
drizzle the remaining 2 tbsp olive oil and cover everything with red wine.
Cover with a tight fitting lid or foil.
Simmer very slowly for 45 mins- 1hour...almost forget about it on low burner at back of stove..it has not to boil.
Do not stir or disturb the layers.
Serve warm or cold