Crostini di Pitigliano | Tuscan Cauliflower Bruschetta Recipe

This bruschetta, or “crostino,” from Tuscany is easy and straightforward to make, however has an unbelievable taste that must 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 certain what to do with. When you attempt 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 keeping 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 could have 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 follow one clove until you actually make an infinite 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 further virgin olive oil

• 2 anchovies (preserved beneath oil)

• Contemporary black pepper

• Pot

• Pan or forged iron griddle

• Skillet

Carry 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’ll be able to toast the bread. Achieve this in no matter method you favor, however we like to make use of both a sizzling pan or a forged iron griddle. The bread must be a little bit crispy and frivolously 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 a little 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 contemporary black pepper.

Buon appetito!

Need to attempt one other Tuscan crostino recipe? Try this basic bruschetta! On the lookout for extra makes use of for cauliflower? Do this fast and straightforward cauliflower facet dish!