This bruschetta, or “crostino,” from Tuscany is straightforward and straightforward to make, however has an unimaginable taste that must be tasted to be believed. The gentle and barely candy cauliflower balances completely with the umami-rich anchovies, and it’s all introduced along with a robust dose of black pepper on the finish.
Crostino di Pitigliano | Tuscan Cauliflower Bruschetta Recipe
It is a wonderful means to make use of up some leftover cauliflower you aren’t positive what to do with. Should you attempt it, you’ll quickly be stocking up once more simply so you may make extra crostini!
Scaling Up the Recipe
It is a very simple recipe to regulate in line with what number of crostini you wish to make, whether or not you’re serving a celebration or making a midnight snack for your self. So long as you will have 3-4 cauliflower florets, about 1 tbsp of olive oil, and 1 anchovy per crostino, you’re all set! When it comes to the garlic, you may keep on with one clove except you actually make an infinite quantity of crostini.
Watch the Pasta Grammar video the place we make Crostini di Pitigliano right here:
CROSTINI DI PITIGLIANO RECIPE
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Makes: 2 crostini, scale up as necessary
Cook Time: 20 minutes
For this recipe, you will need:
6-8 cauliflower florets
2 small, thin slices of bread
1 garlic clove, peeled
2 tbsp extra virgin olive oil
2 anchovies (preserved under oil)
Fresh black pepper
Pan or cast iron griddle
Convey a pot of water to boil and salt it generously. Add the cauliflower florets and boil till they’re tender sufficient you could simply insert a paring knife into their stems—about 10 minutes. Drain and set the cauliflower apart.
Whereas the cauliflower boils, you may toast the bread. Achieve this in no matter method you like, however we like to make use of both a scorching pan or a forged iron griddle. The bread ought to be a little bit crispy and calmly browned on either side.
Rub either side of every piece of bread with the garlic clove. Then, place the garlic and olive oil right into a skillet and convey as much as medium warmth. As soon as the garlic begins to sizzle within the oil, take away and discard it.
Decrease the warmth and add the anchovies into the skillet. Watch out, if the oil is just too scorching the anchovies will splatter! Stir them within the oil till they dissolve, then flip off the warmth.
Unfold a little bit little bit of the anchovy oil onto every bit of bread, then prime every slice with 3-4 cauliflower florets. Drizzle the remaining oil on prime and end with a beneficiant sprinkle of recent black pepper.
Wish to attempt one other Tuscan crostino recipe? Take a look at this traditional bruschetta! Searching for extra makes use of for cauliflower? Do this fast and straightforward cauliflower aspect dish!