The Eco Park Hotel Azalea reveals a vegan Christmas recipe. The hotel, a real natural oasis, is located in the historic centre of the small Italian town of Cavalese. Respect for the environment and sensible use of resources are exemplified here.
Sustainable cuisine
Chef Paola offers mainly vegetarian and also vegan dishes. She prefers to use the best ingredients directly from the hotel garden and reinterprets traditional dishes. Paola’s vegan Neapolitan cauliflower salad is a rich and traditional Christmas side dish. Every year her grandfather Vincenzo dedicated himself to seasoning the salad, telling all kinds of curious stories. The tradition of the dish is to prepare it on Christmas Eve and to enrich it with leftover food again and again until 31 December. And with every ingredient, a new folkloristic story is added. In this way, no food is wasted and traditions are passed on.
Vegan Neapolitan Cauliflower Salad
Ingredients
- 1 Cauliflower
- 150 g black olives
- 150 g green olives
- 200 g pickled peppers
- 80 g salted capers
- 240 g mixed pickles
- pepper, salt, extra virgin olive oil, vinegar
Directions
- Step 1 Wash the cauliflower and cut it into many tiny roses.
- Step 2 Cook for 8 minutes in salted water. It is important that the cauliflower remains firm. Drain and leave to cool.
- Step 3 Put them in a large bowl, season, add olive oil and vinegar and mix.
- Step 4 Leave the capers under running water for 10 minutes to desalt them.
- Step 5 Add the remaining ingredients and mix.
- Step 6 Leave to rest for a few hours before serving.
Read more: SO WHAT IS THE IDEA BEHIND SLOW FOOD AND SLOW TRAVEL?
DO YOU LIKE THE RECIPE? SHARE IT!
