Insalata di Rinforzo

A traditional Neapolitan 'reinforcing' salad featuring pickled cauliflower, peppers, and onions served with cured meats and anchovies.

Italian Dairy Free Gluten Free Salad Pickled Cured Meat

Estimated Nutrition

Calories

430.1

kcal / serving

2580.6 kcal total

Carbs

25g

per serving

150.2 g total

Fat

28.1g

per serving

168.4 g total

Protein

19.3g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

CondimentsSauces

1.5

White Wine Vinegar

Meat

piece

Salami

Sliced

piece

Prosciutto

Sliced

NutsSeeds

Salt

piece

Clove

Whole

piece

Bay Leaf

OilsFats

tbsp

Olive Oil

Other

100

Black Olive

Seafood

100

Anchovy

Vegetables

200

Pickling Onions

piece

Carrot

Cut into small rounds

piece

Cauliflower

Cut into florets

piece

Yellow Pepper

Cut into strips

piece

Red Pepper

Cut into strips

Caper

Large, salted, soaked for 30 minutes, drained

piece

Red Chilli

Finely chopped

Method

Combine the pickled vegetables with the caper and anchovy mixture.

Boil vinegar, 1 l water, salt, sugar, cloves, and bay leaves in a pan.

Add onions and carrots and cook for 10 minutes.

Serve the salad on a plate with sliced salami and prosciutto.

Add cauliflower and peppers and cook for another 20 minutes.

Drain the vegetables and allow them to cool.

Mix capers, anchovies, olives, olive oil, and chilli in a bowl.