THEINGREDIENTS X 6:
3 small colored cauliflowers
2 Madernassa pears
1 fresh cow tomino
1 head of endive
nigella seeds.
For the seasoning:
sumac (in ethnic emporiums)
extra virgin olive oil
1/2 orange (the juice)
wildflower honey
pear vinegar
salt.
Method
Bring a pan of salted water to the boil. Divide the cauliflower into floretsand: if the white one is too large, use half or as much as you deem necessary. Dip the tops in boiling water for about 7 minutes (in order of color: white, then yellow or green, finally purple), then drain them and place them in a bowl.
Salad with colored cauliflowers, Madernassa pears and Pancalieri riccia. Recipe and photos by Valentina Raffaelli and Laura Spinelli, taken from “Salads for a year” (Guido Tommasi Editore).
Prepare the seasoning emulsifying a spoonful of extra virgin olive oil, the filtered juice of half an orange, two teaspoons of honey, a teaspoon of pear vinegar, a pinch of salt and half a teaspoon of sumac. Season the cauliflowers, reserving half the seasoning. Wash the curly endive and leave it to dry on a cloth, then place it in a bowl and season it with the rest of the sauce. Wash the pears well and cut them into six or eight segments, keeping the peel but removing the core. Place a grill on the heat and when it is hot grill the pears on both sides.
At this point compose the salad arranging the riccia, the cauliflower and the pear segments on a serving plate, place the tomino cut into segments in the center and sprinkle everything with a handful of nigella seeds.
PS The Madernassa variety is typical of Piedmont, particularly from the Roero area, and must be cooked. I find it perfect for this salad because its meaty texture and the aroma it releases after being grilled are perfect with toma.
“Salads for a year” by Valentina Raffaelli and Laura Spinelli (Guido Tommasi Editore)
Fit by nature
Blessed biodiversity: from artichokes to peas, from chicory to broad beans, vegetables alternate on the market stalls. Magically ready to become Salads for a year (Guido Tommasi Editore). All fresh, colourful, creative. Healthy!
The décor idea
A harmonious palette of purple, yellow and green for this dish that can be unique in times of get back into shape. To be highlighted against absolute white or served with a tablecloth and table accessories that recall the naturally bright colours.
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