Hot Anchovy Dip
|Sweet peppers||2 Large (Red / Green Colored)|
|Radishes||2 Bunch (200 gm), trimmed|
|Asparagus||1⁄2 Pound (Small)|
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Garlic||6 Clove (30 gm), finely chopped|
|Flat anchovy fillets||8 , chopped|
|Freshly ground pepper||To Taste|
Cut off long stalks and bruised leaves from fennels.
Slice ends off bulbous bases.
Wash and dry fennels.
Cut into quarters, then horizontally into thick slices.
Wash and dry celery hearts, peppers, radishes and asparagus.
Slice celery hearts in half lengthwise.
Slice peppers into quarters and remove seeds.
Cut off tough asparagus ends.
Using a sharp knife or potato peeler, peel outer skin.
Arrange vegetables on a large platter.
Melt butter with oil in a small earthenware pot or small saucepan.
When butter foams, add garlic.
Saute over medium heat.
When garlic begins to color, add anchovies.
Reduce heat to very low.
Stir until anchovies have almost dissolved.
Season sparingly with salt and pepper, if desired.
Keep dip warm at the table over a burner or on a warming tray.