Carpaccio of cauliflower
I was in Munich for the first time last month, staying at Rocco Forte's Charles Hotel, and I managed to nip out for lunch at the Brenner brasserie. This carpaccio of cauliflower was a clever vegetarian (well, almost) starter.
1 medium cauliflower, simmered in boiling salted water for 5-6 minutes, removed and left to cool
3-4tbsp extra-virgin olive oil
120g Parmigiano Reggiano, thinly shaved
8 good-quality anchovies, halved into thin strips
Sea salt and freshly ground black pepper
Slice the cauliflower as thinly as possible and lay on to serving plates and season. Dress generously with the olive oil. Scatter the parmesan over and lay the anchovies on top.
Life & Style blogs
Dozens of empty homes in two of Liverpool’s most deprived areas will be brought back into use thanks...
A roundup of the latest property news
Plus, do energy saving measures boost house prices?
- 1 Serena Williams apologises after comment that rape victim 'shouldn't have put herself in that position'
- 2 Disability campaigners celebrate 'victory' after government rethink over plans to make it more difficult to claim disability benefits
- 3 Bankers could face jail after report urges the Government to introduce new criminal offence for reckless management
- 4 Breaking the Silence: In the reality of occupation, there are no Palestinian civilians – only potential terrorists
- 5 We never knew Nigella Lawson - and we still don’t
iJobs Food & Drink
£20,000 - £45,000 OTE: Co-Venture: Working on international markets without ge...
£20,000 - £45,000 OTE: Co-Venture: Working for this company will give you a ch...
£40000 - £60000 Per Annum: The Green Recruitment Company: The Green Recruitmen...
£18000 - £35000 per annum + Award-Winning Benefits & Uncapped Comm: Flight Cen...