1 cauliflower 6-8 anchovies100g./3½ oz. green olives100 g./3½ oz. black olives1 handful of capers4 boiled eggsmayonnaise
Remove cauliflower leaves and boil the cauliflower whole, stopping when it is still firm.
Leave to cool and place in a serving dish.
Cover with mayonnaise, dress with anchovy fillets, green and black olives alternately and capers.
Place boiled eggs cut into segments on the edge of the plate, dress with twirls of mayonnaise and serve.
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Cuvé di Pinot
Santa Margherita
Dry white from white Pinot and Pinot Grigio vines from the Veneto region. Fragrant bouquet which is reminiscent of green apples; dry, lively taste
Serve at:
8°-10° C.
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he great cabbage family comprises cauliflower, broccoli and Brussel sprouts. Although known since ancient times, Brussel sprouts have never featured strongly in Italian vegetable patches for some strange reason, and they are imported to Italy from northern Europe. This represents something of a prodigal return as they were originally brought to ancient Gaul by Roman troops.
