Best 3 Sicilian Cauliflower And Black Olive Gratin Recipes
Indulge in the delightful flavors of Sicily with our authentic Sicilian Cauliflower and Black Olive Gratin recipe. This delectable dish is a symphony of textures and tastes, featuring tender cauliflower florets, succulent black olives, and a rich, creamy sauce. Baked to perfection, the gratin is a harmonious blend of flavors that will tantalize your taste buds.
Accompanying this main course is a selection of equally enticing recipes that showcase the diverse culinary traditions of Sicily. From the classic Pasta alla Norma, with its combination of eggplant, tomatoes, and ricotta salata, to the hearty Pasta con le Sarde, a traditional pasta dish featuring sardines, wild fennel, and pine nuts, each recipe is a testament to the region's rich culinary heritage.
For a refreshing side dish, try the vibrant Caponata, a medley of eggplant, celery, and bell peppers in a sweet and sour sauce. And to satisfy your sweet tooth, indulge in the heavenly Cannoli Siciliani, crispy pastry shells filled with a luscious ricotta filling. These delightful treats are the perfect ending to a memorable Sicilian feast.
So, embark on a culinary journey to Sicily with our collection of authentic recipes. From the savory Sicilian Cauliflower and Black Olive Gratin to the delectable desserts, each dish is a celebration of the region's vibrant flavors and traditions. Prepare to be captivated by the diverse culinary delights that Sicily has to offer.
SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 45m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
- Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams
GRATINEE OF CAULIFLOWER
Creamy, cheesy but not too thick or heavy, this is a good side for a pork loin.
Provided by Emily Weinstein
Categories brunch, dinner, easy, lunch, weekday, casseroles, main course
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt the butter in a large skillet over medium heat. Add the garlic and sauté 2 minutes. Stir in the prosciutto and sauté 2 minutes more.
- Add the cauliflower and cook just until it begins to lose its crispness, 3 to 4 minutes.
- Stir in the flour and then the cream. Blend well. Season with the cayenne and salt and pepper to taste. Heat to boiling and immediately remove from the heat.
- Pour the cauliflower into a shallow au gratin dish. Top with the cheese and parsley. Bake until the top is lightly browned and bubbling, about 30 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 30 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 480 milligrams, Sugar 4 grams, TransFat 0 grams
SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN
Categories Cauliflower
Number Of Ingredients 9
Steps:
- 1. Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels. 2. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives. 3. Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top. 4. Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm. Yield: Serves 6 Advance preparation: The cauliflower can be cooked and refrigerated for up to three days. The dish can be prepared through Step 2 several hours before assembling the gratin. Hold on top of the stove or in the refrigerator. Nutritional information per serving: 177 calories; 13 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 9 milligrams cholesterol; 9 grams carbohydrates; 3 grams dietary fiber; 377 milligrams sodium (does not include salt to taste); 7 grams protein
Tips:
- Choose the right cauliflower: Look for a cauliflower head that is compact and has tightly packed florets. Avoid heads with any signs of bruising or discoloration.
- Cut the cauliflower into even florets: This will help them cook evenly. If the florets are too large, they may not cook through, and if they are too small, they may overcook and become mushy.
- Blanch the cauliflower florets: This will help to remove their bitterness and make them more tender. To blanch the cauliflower, bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 3-5 minutes, or until they are tender-crisp. Drain the cauliflower and immediately transfer it to an ice bath to stop the cooking process.
- Use a variety of cheeses: This will give the gratin a more complex flavor. A good combination of cheeses to use is mozzarella, Parmesan, and Pecorino Romano.
- Don't overcook the gratin: The cauliflower should be tender, but still have a slight crunch. Overcooking the gratin will make the cauliflower mushy and the cheese rubbery.
Conclusion:
Sicilian cauliflower and black olive gratin is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The combination of cauliflower, olives, cheese, and breadcrumbs creates a flavorful and satisfying dish that is sure to please everyone at the table.
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