Cavolo strascicato is my favourite side dish is a traditional Tuscan recipe (cauliflower sautéed in a pan with olive oil garlic, anchovies, chilli pepper, olives, capers, oregano and a small hint of tomato -better if fresh cherry tomatoes - )

Roast it with olive oil, salt and pepper, simmer it in curry sauce, or mash it with olive oil pecorino, garlic and rosemary.

Oh and pickled.

I like to roast it in the over till it is golden brown. Then I can use it for keto mac n' cheese, cauliflower soup, or just eat it off the pan until I don't have enough left ro use in the dis I'm making... you know... just like eggplant.

Look into making pizza crust with cauliflower, it's actually a great tasting way to lower your carb intake.

So many Americans are used to eating complete garbage that they have no clue as to the taste of good food.

American here. Green beans ,yellow squash okra, brussel sprouts, cabbage, English peas. I know these are not technically veggies but I eat a lot of beans, pinto, navy, black beans, kidney, Lima and butter beans. Also not really veggies but I like white and sweet potatoes and corn. Of course I love broccoli and cauliflower. And I also love zucchini. I don't really like egg plant but I can eat it. oh and I forgot spinach and all types of lettuce. And lots of types of peppers, lentils onions and carrots. I do hate celery. I like most veggies. I hope you eat more than just zucchini, eggplant, and cauliflower. Want to know what fruits I like??? 😅

I‘m German and have lived in the UK and Ireland, and all three countries have a tradition of not knowing how to cook veggies well (except with lots of cheese and/or bacon). I didn’t like most of those veggies until merciful friends from Southern Europe, Asia and the Middle East taught me how to cook. Food culture, quality of ingredients and cooking skill in the US is even worse on average.

​@@eaglenoimoto have you heard that or have you lived in the US?? Don't believe everything you hear. We have tons of fresh organic fruits and veggies.

What do we eat instead? Uh... tomatoes, cucumbers, turnips, lettuce, carrots, onions, etc... plenty of other veggies out there

😂

"All in a once" is now official English.

In italian we say "tutto IN una volta" that must be why she said it like that 😂

@@ps5801 "all in one time"

@@ps5801 haha yeah sometimes translating from italian to english is a bit tricky

Love your videos but I can’t find the recipe. I can see the ingredients but don’t always recognise them and some of the pastas I have never heard of. Where can I find the recipe in a traditional recipe format. I am glad to see you are still going strong. Keep up the good work.

My own variation of this soup also has as a base a puree of red lentils, and I make the puree with a little aleppo and sumac. Delicious!

I've never heard of that. It sounds like it's probably pretty good.

That's Italian/mediterranean cuisine: about 4-5 ingredients. Maybe is the luck of having good ingredients from the land. Actually there are many different varieties in Italy, depending on the area it can also be purple among other colors. Cauliflower has been around since Roman times. The Italian type is the ancestral form from which the others were derived.

Yes, it is the amazing part of few cousins in the World, Italy and Japan comes to mind. Excellence through simplicity is the hardest skill: to remove the unnecessary until the substantial emerges makes the dish so much more vital and recognizable. It is easy to make anything taste good by adding enough spices, but to find the perfect combination of three ingredients - so that you are able to distinguish all of them but still appreciate the synergies - is really an art form!

​@@bobon123 Well, I am Italian and nothing has been removed. This is how the recipes came about, because the Mediterranean is both richness and simplicity. These recipes belong to tradition, from poor people who lived in a land blessed with an abundance of good products, where so many poor people worked for centuries with the aim of getting the best with little, with the contribution of European, Mediterranean and Middle Eastern cultures. Unfortunately, spices are necessary to preserve and improve food, in all those countries where it is more difficult to get something from the land. I feel so lucky that I am ashamed that not everyone in the world can receive so much. And also angry that there is so much waste in the US, without there even being quality.

@@giovannimoriggi5833 I'm Italian too, but I strongly disagree with this idea of immutable recipes. It is indeed a very common belief in Italy, but it is just factually wrong. It is *of course* wrong when looking at historical times: Italian cuisine before new world food (tomatoes of course, but even polenta is done with maize... and then there are potatoes, ball peppers,..), was _quite_ different, and if you go to Medieval or Roman times the recipes we have are vastly different and *much* richer in ingredients (vinegar and garum for example were present in basically any Imperial Roman recipe, together with several spices). However, the same is true for recent time, my life time for example. Let's take carbonara, and that's look at the recipes we have from the 60s to today. Most Italians, more so Romans (I am from Rome myself), would tell you that the _only_ traditional recipe of Carbonara, never changed since Adam and Eve, is the four ingredients sauce Yolk (sometime with a bit of egg white), Pecorino, Guanciale, Black pepper. However there are no one that wrote down this recipe before the internet (1994). From the 60s to 1990 there are plenty of written recipes of carbonara, both published and in private cookbooks. None has those 4 ingredients. 90% have cream. Many have garlic. Gualtiero Marchesi (the most relevant Italian chef of all times) in 1989 (very recently!) wrote about the "traditional" Carbonara, and it has _peas,_ garlic, cream. Italian cuisine is not an attempt of preserving ancient tradition: it is a continuous attempt to remove the unessential to extract the essence of the dish. The four ingredient carbonara sauce is not better because it is ancient, it is better because it _evolved_ to be the best possible carbonara sauce. Garlic or cream are not _bad_ in carbonara, they are just unnecessary - they dilute the taste without producing new synergies with the other ingredients. The process was a process of trying new ingredients, but mostly to remove the unnecessary.

@@bobon123 I’m sorry, who said that Italian recipes are immutable?…

Cauliflower is such a great blank slate. I love it cooked in an Indian curry sauce.

Boiled cauliflower with olive oil, salt and lemon juice, and you are in paradise

I enjoy it by its self. You Americans that eat solely on meat are use to seasoning your food that your tongue palettes is use to heavy flavours from it. Americans lack skills to cook because all they know is to put meat on a pan and turn on the heat and add seasoning.

@@javaskull88 Oh! Coliflower instead of potatoes in a curry? That sounds really good

Phwew! I'm not alone! 🤗 Cauliflower is like the sick anemic cousin of broccoli. 😂

Sounds great!

Is it anything like puréed celeriac, texture-wise? I know, puréed anything sounds like mush, but there are grades of mush. Haha.

@@ericpmoss it has the consistency of potato soup but you can add more liquid if you care to.

I grew up with it (German). I loved it even as a kid.

It is the best! Right? I am from former Yugoslavia, and we kids would go nuts for breaded zucchini and cauliflower when grandma made it. None was ever left for adults' lunch.

That was a staple of my childhood too. My great grandmother who is from Sicilia made that all the time.

Have you tried breaded and fried cauliflower with bechamel or mornay sauce? It’s delicious!!

@@TheCatWitch63 bake it with bechamel and Grier or Fontina on top.

You should try breaded and deep fried cauliflower with bechamel or mornay sauce. It’s delicious! If you don’t like deep fried food, bathe your roasted cauliflower with either of these sauces. You’ll love it.

​@@TheCatWitch63 I've noticed a lot of things become tastier when you batter and deep fry them and dip it in cheese. On a more serious note, if you have a potato ricer, boil cauliflower and mash it, add butter, cream, roasted garlic, salt and pepper and you have a fantastic healthier mashed potato substitute.

Fry it in a batter, amazing with the right dip.

23:00 ❤ 23:00

Bro, the first dish she just boiled it and drizzled some anchovie infused oil on it. Calm down, lol.

I've never met anyone who was told to stay in the kitchen.

Italy has a wonderful variety of fish dishes that are perfect for Lent, in case any of you abstain from meat during this period. There are also many delicious vegetable dishes, in case you don’t like fish too much or want to expand your veggie recipes.

Why would you instantly think a thousand year old recipe that you have never tried would automatically be improved by doing it your way? Recipe comments are so strange.

@@WinstonSmithGPT why would you think I wanted to improve anything? I was merely suggesting that steamed cauliflower might retain more flavour. I'm Italian, I really don't think I can improve any traditional recipe, except I know where there are passages that can be carried out in different ways either to accomodate personal tastes or practices. Mine was in no way a critique of what she did. I was just perplexed and I honestly think the recipes required 'cooked' cauliflowers. Not boiled or steamed. That's up to you. A different matter would be if I said they could be also cooked by pan sauteing them or grilling them, etc. which give an altogether different result.

Steamed vegetables are very good for many reason but if you want do the pasta like Eva has done you absolutely need the cawlliflowers water to boil the pasta.

@@nicoladadda4120 that's a good point. But she (again, clever use of time!) cooked the cauliflower that way for all the recipes. Maybe exactly because of what you said.

@@user-dq7xd9ol9u I answered you but can't visualize my answer now. And it was that I don't know enough about steaming being a recent addition or not in our traditional way of preparing vegetables. But steaming and boiling don't differ so much in the result as to be a pivotal element in a recipe, I would guess.

Fun fact: you can roast cauliflower until it is brown and nutty. Up to the point where the browning occurs, there is a fresh grassy note. You can combine them for a more complex flavor profile.

Yes! Stocco and baccalà

​@@PastaGrammarDoes that mean that we're not to get the recipe for cod-baccalá EVER, JUST Because Harper didn't like it ?!! That's soooo unfair 😢!

We all need a personal Eva. At least I do, if anyone wanted to get me to eat cauliflower. Did I mention i hate spiders also?

This is also a good sub for those of us allergic to fish and seafood. No need to be rushed to the emergency room to have delicious food.

Capers are nothing like anchovies. Anchovies are the way.

That sounds really delicious!

Oh yeah! There is a brand of giardiniera that has a lot of cauliflower, and I can go through a big jar in a day.

I have a jar in my fridge! So good, especially with any rich dish that needs a kick of acid & heat.

I am vegan and always looking for an anchovy substitute, too. Oil and salt packed olives? Mushroom tapenade? Shallot jam?

I was thinking capers would have the saltiness needed but maybe the brine that is used to make vegan salmon

@@burnellvassarmd4670 : I was thinking olive tapenade. I have also seen capers (as the following commenter mentioned) suggested, but the most interesting suggestion to me that I think might work for some of these recipes is either white miso paste or umeboshi paste.

@@LivingOttawaLocal : Interesting on the second suggestion. That is one I have not seen before, but I haven't tried vegan salmon either. See my reply to Burnell Vassar MD for more ideas.

@@eclecticexplorer7828 it’s made out of carrots and other seasonings there are some recipes online if you don’t have access to the commercial ones.

So we're all falling in love with Eva through all these fabulous scicillian recipes and delicacies and her wisdom and awareness of chemistry. She is brilliant.

I’m sorry. Take care.