Components
Greens:
Thistle, 1 plant
Celery, younger branches, 4
Alcauciles 4
Pink bell pepper, 1
Pink bell pepper, 1
Inexperienced bell pepper, 1
Brussels sprouts, 250 g.
Cauliflower, 1
Broccoli, 1
Carrots, 2
Beets, 4
Papas, 2
Endibias, 2
Fennels, 2
Salsa:
Olive oil, 1 cup
Butter, 100 g.
Garlic, 2 heads
Anchovies in brine, 20 fillets
Crema, 250 gs
Milk, mandatory quantity
Pepper, to style
Preparation
– Blanch the greens
– Reduce greens into chew dimension
– Distribute on plates
– In a saucepan, put the oil along with the butter, warmth and sauté the chopped garlic.
– Add the chopped anchovies
– Let cool and course of
– Add the cream
– Warmth on the final minute with out permitting it to boil and stirring always.
– Current in a clay or iron pot with a heater
