Cauliflower Roman Style
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 24. The excerpt below is the record exactly as published.
CAULIFLOWER ROMAN STYLE (Cavolfiore alia Romagna) i medium-sized cauliflower % cup chicken, veal or pork Y2 onion, minced (minced) 2 tablespoons olive oil Meat broth Vz garlic clove, minced Salt and pepper i large tomato, chopped Grated Parmesan cheese Wash cauliflower in water to which a little vinegar has been added. Separate into flowerets and boil 10 minutes in salted boiling water. Slowly fry onion in oil, add garlic, tomato and meat and fry 10 minutes. Add broth and season; boil 10 minutes longer. Put cauliflower in a wide sauce pan and pour sauce over it. Cover closely and simmer, basting occasionally. Serve on a hot platter and sprinkle with cheese. FENNEL (Finnochio) i heads finnochio i tablespoons bread crumbs *4 cup butter, melted i tablespoon Parmesan cheese i hard-boiled egg Salt and paprika i tablespoon minced parsley Cut off tops of finnochio and quarter the heads. Cook until tender in salted boiling water. Drain and place in a buttered baking dish, cut sides up. Pour butter over, then grated egg. Mix crumbs and cheese and sprinkle over. Brown in hot oven (4000 F.). Dash with salt and paprika and sprinkle with parsley. EGGPLANT ITALIAN STYLE 1 medium-sized eggplant 1 small onion, sliced Salt and cayenne % cup butter Flour for dredging 1 cup tomato juice 1 garlic clove, minced
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