Ingredients
- 250 g extra virgin olive oil
- 200 g Jerusalem artichoke
- 200 g Romanesco broccoli florets
- 200 g cauliflower florets
- 200 g broccoli florets
- 200 g hulled thistles
- 200 g savoy cabbage
- 150 g desalted anchovies
- 70 g butter
- 3 cloves of peeled garlic
- 2 turnips
- 1 red pepper
- lemon
Gently brush the Jerusalem artichokes, then boil them with the peel in unsalted water for about 15 ': they must remain firm enough. Peel them and cut them into slices. Cut the thistles into chunks and boil them with half a lemon for 5-6 ', so that they remain a little crunchy, drain and cool. Peel the turnips and cut them into thin slices. Blanch the Romanesco broccoli, cauliflower and broccoli florets for 3-5 'in unsalted boiling water, then drain.
Peel the pepper and slice it into thin strips. Cut the savoy cabbage into thin slices. Arrange all the vegetables in a large tray to bring to the table. Remove the fishbone from the anchovies. Collect the garlic, oil and butter in a saucepan. When the fat begins to brown gently, add the anchovies and cook them, stirring constantly until a smooth cream is formed. Serve the bagna càôda immediately with the vegetables, keeping it warm.
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