Fioretto 500 grams
Pork 100 grams (roses or pieces)
Sakè (or white wine) 1 tsp
Soy sauce: 1 tsp
Grated garlic 1 tsp
Olive oil ½ tsp
Coarse ground pepper (if you like)
50cc water


1. Divide the cauliflower into bunches.

2. Wrap the pork slices around the stalk of the Fioretto already divided into small bunches. At this point, if you wrap the meat tightly, it will not come off the stalk.

3. Pour the oil into a pan, line up the cauliflowers wrapped in the meat and turn on the fire.

4. Once one side is browned, add water, cover with a lid and cook.

5. When the color of the Fioretto becomes bright, remove the lid and turn off the heat.

6. Add the soy sauce and sake (or white wine) dressing, re-light and quickly roast.

7. Serve on a plate and sprinkle with coarsely ground pepper.