|
Fall
Vegetable, Bagna Cauda
By Executive Chef Alice Water, Chez Panisse, Berkeley, CA
Wine
Suggestion:
La Famiglia di Robert Mondavi
1999 Pinot Grigio
Serves:
6 - 8
Ingredients:
2 small heads Fennel
4 small Artichokes
4 small Carrots
1 small Cauliflower
1 Belgium Endive
2 small heads Radicchio di Treviso
1 head escarole
1 bunch multicolored Radishes
1 heart leafy Celery
8 small Yellow Finn Potatoes
Sea Salt (fleur de sel)
10 to 12 salt pack Anchovies
6 cloves Garlic
Salt and Pepper
1 cup Extra Virgin Olive Oil
4 tablespoons Unsalted Butter
Few drops Red Wine Vinegar
Optional:
Lemon Zest
Preparation:
Wash the vegetables in a large bowl of | cold water and blot
dry. Trim the fennel of any stringy layers, and slice thinly
crosswise. Peel the outer leaves of the artichokes to reveal
the pale green hearts, and slice into thin wedges. Peel the
carrots, and slice lengthwise. Cut the cauliflower into thin
slices, or break into small florets. Separate the leaves of
the Belgian endive and Radiccio di Treviso. Trim the escarole,
discarding any outer leaves, wash thoroughly and spin dry.
Cut the radishes into quarters, leaving the tops attached,
or leave whole if they are small enough. Separate the stalks
of celery. Wash and boil the potatoes with the skin until
completely tender.
Sprinkle
everything lightly with sea salt (or fleur de sel) and arrange
the vegetables on a platter, tossing them together to create
a colorful display. Rinse and fillet the anchovies.
In
a mortar, pound the garlic to a paste with a little salt and
pepper. Add the anchovies and pound until ~ roughly mashed.
Warm the olive oil and butter over medium-low heat. Add half
of anchovy mixture, the red wine vinegar and lemon zest, if
you like, and gently simmer for 2 minutes. Stir in the remaining
anchovy mixture, taste for salt and pepper, transfer the I
sauce to a warmed bowl or individual ramekins.
Other
Great Chef RecipesLinks:
Caramel
Pear Ice Cream
Fall
Vegetable Bagna Cauda
Fall
Vegetable Ragout with Mushrooms
Fish
Soup Chez Panisse
Fish
Soup Cooked over the wood fire with Tomato Confit
Galette
Amandine
Garden
Salad with Shallot a Vinaigrette
Peking
Duck Breast Grilled over Vine Branches
Rouille
Other
Great Related Links:
Alice
Waters Cooks A Dream
|
