Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Anchoïade with Radishes, Fennel, Celery and Carrots

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Anchoïade with Radishes, Fennel, Celery and Carrots Empty Anchoïade with Radishes, Fennel, Celery and Carrots

    Post by Lobo Mon 08 Feb 2016, 10:01 pm

    Anchoïade with Radishes, Fennel, Celery and Carrots Img83l
    Anchoïade with Radishes, Fennel, Celery and Carrots
    Anchoïade with Radishes, Fennel, Celery and Carrots Translucent
    Be the first to Write a Review
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 8
    Anchoïade, a thickened sauce of anchovies, olive oil and garlic, is a traditional Provençal spread for toasts or dipping sauce for raw vegetables. When used as a dip, it is similar to the Italian bagna cauda, which is served hot. For dipping in both anchoïade and bagna cauda, a variety of raw vegetables are used, from common carrots, radishes, fennel and celery to more unusual black radishes and Jerusalem artichokes. Boiled beets and potatoes are sometimes included as well.






    • 9

    Ingredients:

    For the anchoïade:


    • 2/3 to 3/4 cup extra-virgin olive oil
    • 4 oz. anchovy fillets, preferably olive oil packed
    • 5 garlic cloves, crushed and then minced


    • 1 bunch red radishes, trimmed
    • 2 fennel bulbs, trimmed and cut lengthwise into slices 1/4 inch thick and 1/2 inch wide
    • 4 celery stalks, cut into pieces 3 inches long and 1/2 inch thick
    • 4 carrots, peeled and cut into sticks 3 inches long and 1/2 inch thick

    Anchoïade with Radishes, Fennel, Celery and Carrots Wine-pairing-icon-red

    Wine Pairing

    This pairs well with crisp, medium-bodied rosé wines like the Domaine du Dragon Grande Cuvée, Côtes de Provence Rosé from our Wine Club.

    Directions:

    To make the anchoïade, in a small fry pan over low heat, warm the 2/3 cup olive oil. Add the anchovies and garlic and cook, mashing the anchovies until they dissolve into the oil to make a paste, about 3 minutes. Gradually stir in enough of the remaining oil to give the sauce the consistency of a thick vinaigrette. Alternatively, mash the garlic and anchovies together in a mortar with a pestle or process in a mini food processor to make a paste, then slowly add the olive oil to achieve the proper consistency. Transfer to a small bowl.

    Arrange the radishes, fennel, celery and carrots in a serving bowl or on a platter. Serve accompanied with the anchoïade. Serves 8.

    Serving Tip: Offer a couple of crusty baguettes or some bread sticks along with the vegetables.
    Adapted from Williams-Sonoma Collection Series, Salad, by Georgeanne Brennan (Simon & Schuster, 2001).

    Related Tips

    • Back to top
      Current date/time is Sun 17 Nov 2024, 6:53 pm