Cooking classes in Florence, Tuscan cuisine school, Tuscan cooking lessons, Chianti wine tours, professional cooking school Florence, visits to Tuscan farms and cellars

Tuscany Cooking Classes - Italy Travels

Tuscany Cooking Classes


Cavolfiore Stufato
Stewed Cauliflower



Preparation time: 15 minutes.
Cooking time: 20 minutes.
One kg cauliflower
Garlic cloves
3tbsp extra-virgin olive oil
200g tomatoes


Paraboil the cauliflower for five minutes in salted water(or cook in a steamer for ten minutes) then break it into florets. Put the gerlic and oil into a large pan or flameproof dish, heat through and then add the cauliflower, turning it over gently. When it is well softned (about ten minutes) add the puréed tomatoes and then cover. Cook together gently for five minutes so that the flavours combine, taste for salt, remove the garlic and serve hot. Cauliflower is usually paraboiled in order to reduce the smell which many find too strong. If however, the odour doesn't bother you, simply fry the florest in the oil and garlic without parboiling. Cover the pan and cook over a medium heat, gradually adding a few drops of warm water, if necessary.

The Anonimo Toscano gave instructions for "How to make well-cooked white


Book Uffizi Gallery tickets, museum tickets reservations in Florence, skip the line at Florence museums!

Copyright © 2015 Italy Travels Firenze - All Rights Reserved - Cookies       Powered by Italiaprovider