Ingredients
- 150 ml Barolo wine
- 3-4 cloves garlic
- 2 globe artichokes
- 4 small carrots, peeled and chopped
- 2 jerusalem artichokes, peeled, chopped and left to soak in acidulated water
- small romanesco cauliflower, separated into florets
- 8 leaves spinach
- 5 anchovy fillets
- 25 g butter
- 75 ml extra virgin olive oil
- 1 roast red pepper, skin and seeds removed
Description
Theo Randall Serves Deliciously Fresh Vegetables With A Piedmontese Dip Of Garlic, Anchovies And Olive Oil Enriched With Red Wine
UK TV
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter