1/4 lb. Gaeta olives
4 oz. mixed sottaceti
1 spoonful capers
8 anchovy fillets
8 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 actually break up the flower from the stem, chop up the stem and place 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 particularly nutritious and re-invigorating. It is traditionally served on Christmas Eve.