INGREDIENTS
- – Papa 30 g.
- – Crema 350 cc.
- – Garlic 30 g.
- – Anchoas 30 g.
- – Olive Oil 30 g.
- – Alcauciles 5 models.
- – Cup of white wine 1 cup.
- – Water or vegetable broth 2 L.
- – Lemon 1 unit (peel).
- – Black peppercorns c/n.
- – Eggs 2 models.
- – Sourdough bread toast 1 unit.
BAGNA CAUDA, ALCAUCILES AND EGGS, an excellent dish to make and luxuriate in at dwelling!
PROCEDURE:
Para la bagna cauda:
1. Wash and peel the potato, lower into cubes. Prepare dinner the potato from chilly water. Reserve.
2. Beat the cream to ½ level, put aside chilly. Peel and lower the garlic into slices.
3. Poach in olive oil till it takes colour, over low/crown warmth. Add the anchovies to the pot with the golden garlic, prepare dinner for 1 minute, to soften the anchovies effectively within the olive oil.
4. Sift the potato, garlic, olive, anchovies by a advantageous sieve over the cream.
5. Combine and add salt if obligatory, lemon.
6. Reserve chilly.
For the artichokes:
1. Clear the artichokes, flip them, lower them lengthwise and take away the core and inside hairs. In a big pot, scale back the white wine with the pepper till all of the alcohol has evaporated.
2. Place all of the substances within the pot (artichokes, water or broth, lemon peel, somewhat salt) and prepare dinner till tender, about 45 minutes. Pressure and reserve the cooking liquid to reuse (as much as 3 instances). Reserve the artichokes, with out liquid, within the fridge. As soon as they’re chilly, brown them in a highly regarded iron skillet or griddle with somewhat olive oil.
For six’ eggs:
1. Place a pot with water and look forward to it to boil.
2. As soon as the water is boiling, place the eggs in and prepare dinner for six minutes.
3. Take away from the warmth as soon as the 6 minutes have handed, depart below a stream of chilly water till the temperature drops.
4. Peel and reserve.
5. Toast the slice of bread with somewhat olive oil in an iron skillet or within the oven.
