Bagna Cauda with Steamed and Raw Organic Vegetables
Ingredients
- 3 whole heads organic Morado garlic (about 30 cloves)
- 1 cup Spanish organic cold-pressed extra virgin olive oil
- 8 anchovy fillets, finely chopped
- Freshly ground organic black pepper
Steamed:
- Asparagus ~ 170g
- Baby carrot ~140g
Raw:
- Baby cucumber ~240g
- Khol rabi ~240g
- Red capsicum ~170g
- Baby tomatoes-on-the-vine ~190g
Credit: Ceri, Zenxin Master Chef
Methods
- Break the heads of garlic into cloves and peel each clove.
- Pour the olive oil into the Thermomix bowl, add the garlic and blend 5 secs speed 5.
- Scrape down the sides so all the garlic is in the olive oil.
- Then set the time to 20mins, speed 1, temp 100°C
- Wash and prepare the vegetables, steaming the carrots and asparagus separately.
- Add in the anchovy fillets into the Thermomix bowl and cook for another 10 mins, speed 1, temp 98°C
- Add freshly grated black pepper and taste.
- Serve warm either pouring a little over the vegetables or as a dip.
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