Ingredients for 4-5 people:1 cauliflower (approx. 600 g)2 tbsp Balsamico Bianco2 cloves of garlic3 sausages500 g peeled tomatoes150 g pitted black olives8 tbsp Extra Virgin Olive Oil salt pepper
Clean the cauliflower, detach the florets and boil them in plenty of salted water, with 2 spoonfuls of vinegar (this helps to lessen the “smell” of the cauliflower while cooking). After about 15 minutes, “test” a piece with the prongs of a fork; if they go in easily, strain the cauliflower and leave it to cool down (set aside a little of the water it was cooked in). In a heavy-bottomed frying pan, sauté the cloves of garlic in the olive oil; when they’re golden brown, remove them and add the sausages, skinned and broken up coarsely, stir them together with the oil and, when they have browned, add the cauliflower; season with salt and pepper, and stir again. Leave to cook for a few minutes, then add the peeled tomatoes and the olives. Cook for 20 minutes without the lid on, stirring from time to time; if you see that the mixture is drying out too much, add a little of the cauliflower’s cooking water and mix well. Serve straight away while nice and hot, with a drizzle of olive oil and some toasted homemade-style bread. This is a Tuscan recipe that can be used as a side dish for grilled meat, roast beef or other such dishes, but also as a tasty main course. The term “strascicato” (literally, “dragged”) means tossed in the pan with oil, tomato, herbs, or readymade tomato sauce. This method can be used to add flavour to blanched vegetables, boiled meat or even leftovers: the result will always be delicious and very appetizing!