Cauliflower and Zucchini with Anchovy Sauce

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MASTERY Level
30 min
588 Views
 
MASTERY Level
0 People
30 min
INGREDIENTS for 0 people
  • 1 lb cauliflower
  • ¾ lb zucchini
  • 4 tomatoes
  • 2 salted anchovies
  • basil
  • vinegar
  • Extra Virgin Olive Oil
  • salt and pepper
Preparation

Trim the cauliflower and divide into florets. Blanch the cauliflower in a large pot of salted boiling water with a little bit of vinegar. Drain and let cool. In the meantime, julienne the zucchini. Peel the tomatoes and remove the seeds. Chop roughly and collect in a bowl. Mix the tomatoes with the anchovies – deboned, rinsed of their salt and minced. Add chopped basil and about 6 tbsp oil, making a spicy sauce to toss with the cauliflower and zucchini.

Side dishes
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