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X Italian Vegetable and Side Dishes
Cauliflower "in Stufato" (boiled, served in a sauce made with egg yolks, stock, mushrooms and lemon juice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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1 cauliflower
a pot of boiling salted water

pieces of buttered toast

a little flour
some stock
several finely chopped mushrooms
yolks of 2 eggs, well beaten
salt and pepper,
grated nutmeg
juice of one lemon


Remove the outer leaves and clean a fine cauliflower.

Cut it into several pieces and wash them well with cold water, put them into a pot of boiling salted water, and cook quickly for twenty or thirty minutes, until they are quite tender.

Take them out without breaking, and place them on pieces of buttered toast, then put some butter in a frying-pan, add a little flour mixed with some stock, stir well until it boils, then add several finely chopped mushrooms, and cook a little more.

Take it off the fire, and add the yolks of two eggs which have been well beaten, salt, pepper, grated nutmeg, and the juice of one lemon.

Pour this sauce over and round the cauliflower, and serve. The sauce must not be boiled after adding the eggs.


The recipe was first published "Simple Italian Cookery" by Antonia Isola (New York: Harpers Brothers, 1912). For the complete copyright-free text visit www.archive.org. Photo: Wikipedia.

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