This salty, garlicky sauce from the Piedmont region is perfect with crisp, bright vegies.
Ingredients
- 8 celery sticks
- 1 red capsicum, seeded, thickly sliced
- 1 yellow capsicum, seeded, thickly sliced
- 1 baby fennel bulb, trimmed, core removed, thickly sliced
- 200g green round beans, trimmed, blanched
- 1 bunch baby (Dutch) carrots, trimmed
- 1 bunch radish, trimmed
- 250ml (1 cup) extra virgin olive oil
- 75g butter, chopped
- 3 garlic cloves, finely chopped
- 10 drained anchovy fillets, finely chopped
Method
- Step 1Arrange vegetables on a serving platter.
- Step 2Cook the oil and butter in a small saucepan over low heat, stirring, until the butter melts and starts to foam. Use a spoon to skim the surface.
- Step 3Add the garlic and cook for 30 seconds to 1 minute or until just soft. Add the anchovy and cook, stirring, for 1 minute or until the anchovy dissolves slightly. Season with pepper. Transfer to a serving bowl and serve with the vegetables.
Nutrition
1255 kj
Energy
30g
Fat Total
7.5g
Saturated Fat
3.5g
Fibre
2.5g
Protein
5g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Al Richardson
- Publication: Australian Good Taste
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