1/4 lb. Gaeta olives
4 oz. mixed sottaceti
One spoonful capers
Eight anchovy fillets
Eight tbs. extra-virgin olive oil
How to make Insalata di Cavolfiore con Sottaceti:
Boil the cauliflower in salted water without overcooking. Drain and let cool. Cut the cauliflower, or break up the flower from the stem, chop up the stem, and place it on a large platter. Combine with olives, capers, and anchovies. Scatter the marinated mixed vegetables over the cauliflower and dress with oil, salt, and pepper. Serve cool.
In the Naples area, this salad is called Insalata di rinforzo, meaning it is exceptionally nutritious and re-invigorating. It is traditionally served on Christmas Eve.