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What You Need:
(Serving Size: 4 to 6)
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1½ teaspoons whole black peppercorns
¼ cup plus 1 tablespoon pine nuts (pignolia)
2 large garlic cloves, peeled and coarsely chopped
1 to 2 teaspoons finely chopped fresh hot red chilies plus 1 fresh hot red chili, stemmed, seeded and cut into strips about 2 inches long and 1/8 inch wide
1 teaspoon salt
¼ cup distilled white vinegar
½ cup olive oil
A 1-pound head of cauliflower, stemmed, trimmed and separated into small flowerets
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Translate this recipe:
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| How To Cook: |
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1. Using a large mortar and pestle, crack the peppercorns into small bits. Add ¼ cup of the pine nuts, the garlic, 1 teaspoon of chopped chilies and ½ teaspoon of the salt and pound the mixture to a smooth paste.
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2. Stir in the vinegar with a wire whisk and, when it is thoroughly incor- porated, add the olive oil in a slow, thin stream and beat vigorously until the sauce is thick. Taste for seasoning (you may add up to an additional teaspoon of chopped chili for a hotter sauce) and set the sauce aside.
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3. Bring 3 cups of water and the remaining ½ teaspoon of salt to a boil in a heavy 2- to 3-quart saucepan. Drop in the cauliflower and cook bryskly,uncovered, for 4 to 5 minutes, or until the flowerets are tender but stillsomewhat crisp to the bite.
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4. Drain the cauliflower in a large sieve or colander,then pat the floweretscompletely dry with paper towels and drop them into a bowl.
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5. Pour the sauce over the cauliflower and toss to gethergently but thoroughly until all the flowerets are evenly coated. Cover the bowl tightly with foil or plastic wrap and refrigerate the coliflor friafor at least 2 hours, or until it is chilled.
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6. Just before serving, toss the flowerets briefly and garnis the top with the chili strips ans remaining tablespoon of pine nuts.
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