Bagna Cauda With Cooked And Raw Pinzimonio
Recipe first for 4 people based on Yellow pepper - cooking method oven.
Preparation:
Preparation: For the raw pinzimonio: clean the peppers and cut them into sticks; cut the radicchio into wedges; cut the carrot and radicchio into sticks. For the cooked pinzimonio: peel the onion, empty it, season it with oil and salt and cook it in the oven at 200 degrees for 20 minutes. Peel the Jerusalem artichokes and cut them into cubes; remove the filaments from the thistle, cook both in milk and season with salt. Cook the cored garlic with the anchovies, the extra-virgin olive oil and the walnuts for at least 30 minutes. Dip the cooked and raw pinzimonio into the bagna cauda.
Ingredients:
Ingredients: 1 Yellow Pepper - 1 Red Pepper - 1 Late Chicory Head - 1 Red Onion - 3 Jerusalem Artichokes - 1 Thistle - 50 Cl Milk - 2 Garlic Cloves - 4 Anchovy Fillets in Oil - 4 Walnut Kernels - 1 Celery Stick - 1 Carrot - Extra-virgin olive oil - Salt
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