CAVOLI AFFOGATI WITH WOMERSLEY RASPBERRY & APACHE CHILLI VINEGAR

Cauliflower and Tomato stew from Southern Italy

Drawing inspiration from different Southern Italy culinary traditions, this simple yet delicious dish for ‘cavoli affogati’, meaning 'drowned cauliflower' in English, gets its name from the process of 'drowning' the cauliflower florets in tomato sauce. This stew can either be eaten as antipasto with toasted slices of sourdough bread or used to dress pasta for a more substantial main course.