La bagna caouda

La bagna caouda

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Sorry, this entry is only available in French.

Preparation time
5 min
Cooking time
5 min
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Appetizers
Waffles & Doughnuts
Starters
Hot Starters
Vegetables
Dishes
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Posted on

Ingredients

Metric US
Anchovy fillets
6
Mie de pain trempée dans du lait
4 teaspoons
garlic cloves
2
Huile d'olive fine
1 liter
radish
1 bunch
Celery
1 bunch
carrots
10
Button mushrooms
10
Fenouil
3
Fleurs de chou fleur
12
Fleurs de brocolis
12
Artichauts coupés en quartiers
4
  1. Dans un petit saladier écraser les filets d'anchois (ou 2 cuillères à soupe de pissala) avec la mie de pain trempée dans du lait et ajouter l'ail pilé.
  2. Verser ce mélange dans un réchaud à fondue et incorporer petit à petit en remuant l'huile d'olive.
  3. Faire chauffer en veillant que l'huile ne fume jamais.
  4. Il suffira ensuite comme pour la fondue savoyarde ou la bourguignonne, de tremper les légumes piqués à la fourchette dans l'huile chaude en prenant garde de ne pas se brûler les lèvres.
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
5 min
Cooking time
5 min
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Appetizers
Waffles & Doughnuts
Starters
Hot Starters
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
Anchovy fillets
6 units
Mie de pain trempée dans du lait
4 teaspoons
garlic cloves
2 units
Huile d'olive fine
1 liter
radish
1 bunch
Celery
1 bunch
carrots
10 units
Button mushrooms
10 units
Fenouil
3 units
Fleurs de chou fleur
12 units
Fleurs de brocolis
12 units
Artichauts coupés en quartiers
4 units
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