The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Insalata di rinforzo


You'll need

2 tsp fennel seeds 500 gm cauliflower, broken into small florets 140 gm green olives, sliced into cheeks 1 cup (loosely packed) flat-leaf parsley, coarsely chopped ½ Spanish onion, thinly sliced 2 tbsp baby capers in vinegar, drained 60 ml (¼ cup) extra-virgin olive oil 2 tbsp red wine vinegar

Method

  • 01
  • Dry-roast fennel seeds in a small frying pan over medium heat until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush.
  • 02
  • Cook cauliflower in boiling salted water until tender (2-3 minutes). Refresh in iced water, drain well and place in a large bowl with fennel seeds and remaining ingredients. Season to taste, toss to combine and serve.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

In the south of Italy, fresh and preserved vegetables are a staple part of the diet. Neapolitans traditionally eat this salad from Christmas Eve to Epiphany, each day reinforcing it (rinforzo) by adding more ingredients to the bowl. It's the perfect addition to an antipasto spread, and pairs beautifully with cured meats and/or simply cooked seafood.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×