Crostini di Pitigliano | Tuscan Cauliflower Bruschetta Recipe

This bruschetta, or “crostino,” from Tuscany is straightforward and simple to make, however has an unbelievable taste that needs to be tasted to be believed. The delicate and barely candy cauliflower balances completely with the umami-rich anchovies, and it’s all introduced along with a powerful dose of black pepper on the finish.

Crostino di Pitigliano | Tuscan Cauliflower Bruschetta Recipe

It is a smart way to make use of up some leftover cauliflower you aren’t positive what to do with. Should you strive it, you’ll quickly be stocking up once more simply so you can also make extra crostini!

Scaling Up the Recipe

It is a very straightforward recipe to regulate in response to what number of crostini you need to make, whether or not you’re serving a celebration or making a midnight snack for your self. So long as you’ve 3-4 cauliflower florets, about 1 tbsp of olive oil, and 1 anchovy per crostino, you’re all set! By way of the garlic, you’ll be able to stick to one clove until you actually make an unlimited quantity of crostini.

Watch the Pasta Grammar video the place we make Crostini di Pitigliano right here:

CROSTINI DI PITIGLIANO RECIPE

• Salt

• 6-8 cauliflower florets

• 2 small, skinny slices of bread

• 1 garlic clove, peeled

• 2 tbsp additional virgin olive oil

• 2 anchovies (preserved underneath oil)

• Contemporary black pepper

• Pot

• Pan or forged iron griddle

• Skillet

Deliver a pot of water to boil and salt it generously. Add the cauliflower florets and boil till they’re tender sufficient you can simply insert a paring knife into their stems—about 10 minutes. Drain and set the cauliflower apart.

Whereas the cauliflower boils, you’ll be able to toast the bread. Accomplish that in no matter method you favor, however we like to make use of both a scorching pan or a forged iron griddle. The bread must be a bit crispy and frivolously 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 bit little bit of the anchovy oil onto each bit of bread, then high every slice with 3-4 cauliflower florets. Drizzle the remaining oil on high and end with a beneficiant sprinkle of recent black pepper.

Buon appetito!

Wish to strive one other Tuscan crostino recipe? Take a look at this traditional bruschetta! Searching for extra makes use of for cauliflower? Do this fast and simple cauliflower aspect dish!