Cauliflower Anchovy Broth Recipe (Brodetto di alici al cavolfiore)
This Anchovy Broth with Cauliflower is a delightful fusion of the sea’s richness with the earthy flavors of vegetables. This dish, popular in the Marche region of Italy, is a testament to the Italian culinary tradition of combining simple ingredients to create a symphony of flavors. Over the years, various adaptations have emerged, but the essence remains the same: a warm, comforting broth that brings together the saltiness of anchovies and the subtle taste of cauliflower.
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour and 20 minutes
- Servings: 4
- Calories: 498 per serving
Ingredients:
- 500 g of fresh deboned anchovies
- 1 small cauliflower
- 300 g of diced tomato pulp
- 1/2 dl of dry white wine (Can use chicken or vegetable broth as a substitute)
- 2 shallots (Can use small onions if shallots are unavailable)
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped marjoram (Oregano can be a substitute if marjoram is unavailable)
- 1 garlic clove
- Chili pepper
- Oil
- Salt
- Homemade bread
Preparation Instructions:
- Prepare the Cauliflower: Boil the cauliflower in salted water for 20 minutes. Drain it and separate it into florets.
- Prepare the Sauce: In a pan, heat two tablespoons of oil and sauté the finely chopped shallots. Once they turn slightly golden, sprinkle them with wine and let it evaporate. Add the diced tomato pulp, parsley, and marjoram. Cook for 10 minutes, adjust the salt, and add chili pepper. Remove from heat.
- Assemble the Dish: In a preferably terracotta pot, create a layer of cauliflower. Place the anchovies on top and cover them with the prepared tomato sauce. Cook on low heat for about 30 minutes, adding hot water if necessary. Once done, serve the broth with slices of toasted bread rubbed with a garlic clove.