This recipe is from the cookbook Buvette, by Jody Williams, published in 2014. The only blog post I’ve published from Buvette is her Fruit in Parchment Paper, which was outstanding, shown below right. But I’ve indulged in other wonderful recipes as well.
We’ve actually eaten at Buvette in New York City, a quaint spot in the West Village, which the Chef describes as “part restaurant, part bar, and part café.” According to the restaurant’s website, Buvette recalls “an old world café with the casual nature of a neighborhood eatery.” Turns out, the Chef now has five international locations as well.
What’s interesting about the name of this recipe, Ciambottini, is that Chef Williams made up the word! To quote her, “Like cooking, my language skills are homegrown. I turned Ciambotta, which means “big mix,” into a longer word with a smaller meaning: “ciambottini” is a little mix. For me, it’s a vinegary, salty, can’t-get-enough combination of artichokes, pecorino, sopressata, and briny caper berries. Ciambottini is a strong cocktail’s best friend.”
Indeed. Perhaps a gin and tonic!
Ciambottini
1/2 cauliflower, cut into bite-size florets
3 small preserved artichokes, quartered lengthwise
3 ounces pecorino Romano, cut into 1” pieces
3 ounces hard salami, cut into bite-size pieces
2 tablespoons large caper berries
1/2 cup mixed green and black olives
1 or 2 dried red chile peppers or a large pinch of cayenne pepper flakes
1 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 roasted red bell pepper, skinned, stemmed, seeded, cut into large strips
4 bay leaves
Bring a large pot of water to a boil and add the cauliflower. Cook until just tender, about 2 minutes. Drain the cauliflower and let it cool to room temperature.
Place the cauliflower in a large bowl and thoroughly mix it together with all of the remaining ingredients.
Serve the Ciambottini at room temperature. I served it with grilled bread, but it can be served with toothpicks and little plates; it’s not meant to be a crostini topping.
Make a generous amount, because when you’re done picking at the goodies, the remainder can be tossed with hot cooked pasta for an exceptional pasta salad!
Ciambottini
1/2 cauliflower, cut into bite-size florets
3 small preserved artichokes, quartered lengthwise
3 ounces pecorino Romano, cut into 1” pieces
3 ounces hard salami, cut into bite-size pieces
2 tablespoons large caper berries
1/2 cup mixed green and black olives
1 or 2 dried red chile peppers or a large pinch of cayenne pepper flakes
1 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 roasted red bell pepper, skinned, stemmed, seeded, cut into large strips
4 bay leaves
Bring a large pot of water to a boil and add the cauliflower. Cook until just tender, about 2 minutes. Drain the cauliflower and let it cool to room temperature.
Place the cauliflower in a large bowl and thoroughly mix it together with all of the remaining ingredients.
Serve the Ciambottini at room temperature. I served it with grilled bread, but it can be served with toothpicks and little plates; it’s not meant to be a crostini topping.
Make a generous amount, because when you’re done picking at the goodies, the remainder can be tossed with hot cooked pasta for an exceptional pasta salad!