Raw Vegetables With Warm Anchovy-garlic Sauce

Ingredients

  • 6 very small red potatoes (3/4 pound)
  • 1/2 cup olive oil
  • 1 teaspoon butter
  • 1/4 teaspoon kosher salt
  • 3 canned anchovy fillets, finely chopped
  • 1 garlic clove, minced
  • 24 baby carrots (about 6 ounces)
  • 6 celery stalks, trimmed and quartered
  • 1 head Belgian endive (about 1/4 pound), separated into 12 leaves
  • 1/2 (1 1/4-pound) fennel bulb, trimmed and cut lengthwise into 1/4-inch slices and separated into spears

Description

Prep: 18 Minutes; Cook: 12 MinutesAt The End Of The Grape Harvest Each Year In Piedmont, Winemakers Feast On A Meal That Begins With Bagna Cauda (BAHN-yah KOW-dah), A "hot Bath" Of Olive Oil, Butter, Garlic, And Anchovies Served With Raw Vegetab

MyRecipes Favicon MyRecipes
View Full Recipe



MS Found Country:US image description
Back to top