_Cavolfiore in Umido_
A small strip of salt pork
1/4 onion
1 tablespoon butter or oil
A large cauliflower
Tomato paste[1]
Salt, pepper, allspice
A little sausage meat
Grated cheese
Chop fine the onion and salt pork, and brown together, adding the
butter and spices. Add enough tomato paste and boiling water to
moisten the mixture thoroughly, and let it boil a few minutes. Then
add the finely chopped sausage and more water as necessary to keep it
boiling.
Wash and quarter the cauliflower and cook it for ten minutes in
boiling, slightly salted water. Drain it and add it to the sauce, and
simmer slowly until tender. Be careful not to cook it so long that it
gets mushy. Grated cheese may be sprinkled over it before serving.
Cabbage may be cooked in the same way.
_Signorina Irene Merlani._
[1] See Suggestions, page 5.