A modern take on *insalata di rinforzo*, featuring cauliflower, salt cod, anchovies, and colorful vegetables, finished with wine vinegar for a savory, fresh, and slightly tangy flavor.
Videoricetta
Ingredienti
- 1 medium cauliflower
- 100 g green olives
- 100 g black olives
- 50 g capers
- 2 pickled peppers
- 2 carrots
- 1 celery stalk
- Anchovy fillets (optional)
- Extra virgin olive oil
- Chianti wine vinegar Andrea Milano
- Salt and pepper
Procedimento
Preparing the cauliflower
1. Clean the cauliflower and divide into florets.
2. Boil in salted water for 8–10 minutes.
3. Drain while still crisp.
Preparing the dressing
4. Cut the celery and carrots into small pieces.
5. Add the olives, capers and peppers.
6. Make an emulsion with olive oil, Chianti wine vinegar, salt and pepper.
Assembly
7. Place the cauliflower in a bowl.
8. Add all the other ingredients.
9. Dress and leave to rest in the refrigerator for at least 2 hours.
Prodotti
Aceti per questa ricetta
Onigiri
Delicious onigiri with a creamy center, featuring rice seasoned for sushi, smoked salmon, and avocado.
WhyNot Truffle Vinegar Glass-Glaze – Milk Bun with Figs and Roast Turkey
A sandwich filled with ham, cheese, lettuce, and fresh figs, featuring a dressing that adds a sweet and tangy note.
Strawberry Vinegar Glass-Glaze – Brie en Croûte with Red Berries
Soft, gooey Brie encased in a golden, crispy crust, served with red berries and a strawberry glaze for a…
Chianti Wine Vinegar – Insalata di Rinforzo
A modern take on *insalata di rinforzo*, featuring cauliflower, salt cod, anchovies, and colorful vegetables, finished with wine vinegar for a savory, fresh, and slightly tangy flavor.
Ingredienti
- 1 medium cauliflower
- 100 g green olives
- 100 g black olives
- 50 g capers
- 2 pickled peppers
- 2 carrots
- 1 celery stalk
- Anchovy fillets (optional)
- Extra virgin olive oil
- Chianti wine vinegar Andrea Milano
- Salt and pepper
Procedimento
Preparing the cauliflower
1. Clean the cauliflower and divide into florets.
2. Boil in salted water for 8–10 minutes.
3. Drain while still crisp.
Preparing the dressing
4. Cut the celery and carrots into small pieces.
5. Add the olives, capers and peppers.
6. Make an emulsion with olive oil, Chianti wine vinegar, salt and pepper.
Assembly
7. Place the cauliflower in a bowl.
8. Add all the other ingredients.
9. Dress and leave to rest in the refrigerator for at least 2 hours.