Food Bagna caôda

14:10  29 july  2016
14:10  29 july  2016 Source:   msn.com

  Bagna caôda © Chef Patrik Jaros


4 stalks of celery 12 anchovies2 carrots 1 red and yellow bell pepper 1 zucchini½ cucumber3 cloves of garlic, peeled1 tbsp capers8 tbsp olive oil5 sprigs of leaf parsleySalt-black pepper from the mill

parsing and peeling the paprika

, wash the zucchini and cut ends. Peel and halve the cucumber and scrape out the core with a small spoon. Cut the celery into 8 cm long and ½ cm thick pencils. Also cut the carrots, peppers, cucumber and zucchini. Then arrange decoratively on a large plate. Place a sauce container in the middle and finely chop the capers, anchovies and garlic. 4 tablespoons of olive oil and fry the garlic until translucent. Add the anchovies and simmer for a further 2 minutes, stirring constantly. Stir in the remaining olive oil and capers shortly before serving and bring to the boil briefly. Finely chop the parsley leaves and refine the sauce with black pepper and a little salt and pour into the prepared sauce container.

Difficulty: Easy


  Bagna caôda © Chef Patrik Jaros

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usr: 0
This is interesting!