Crostini di Pitigliano | Tuscan Cauliflower Bruschetta Recipe

This bruschetta, or “crostino,” from Tuscany is straightforward and straightforward to make, however has an unimaginable 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

This can be a wonderful means to make use of up some leftover cauliflower you aren’t positive what to do with. In the event you attempt it, you’ll quickly be stocking up once more simply so you may make extra crostini!

Scaling Up the Recipe

This can be a very straightforward recipe to regulate in accordance with 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 got 3-4 cauliflower florets, about 1 tbsp of olive oil, and 1 anchovy per crostino, you’re all set! When it comes to the garlic, you possibly can keep on with one clove except 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, thin slices of bread

• 1 garlic clove, peeled

• 2 tbsp extra virgin olive oil

• 2 anchovies (preserved under oil)

• Fresh black pepper

• Pot

• Pan or cast iron griddle

• Skillet

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

Whereas the cauliflower boils, you possibly can toast the bread. Accomplish that in no matter method you favor, however we like to make use of both a sizzling pan or a forged iron griddle. The bread ought to be just a little crispy and evenly browned on each side.

Rub each 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 simply too sizzling the anchovies will splatter! Stir them within the oil till they dissolve, then flip off the warmth.

Unfold just a little little bit of the anchovy oil onto every 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!

Need to attempt one other Tuscan crostino recipe? Take a look at this traditional bruschetta! On the lookout for extra makes use of for cauliflower? Do that fast and straightforward cauliflower aspect dish!