Advertisement
Ingredients
1 red pepper, sliced
1 fennel bulb, sliced
12 radishes, trimmed
1 small head radicchio, leaves separated and halved
½ pound unsalted butter
6 ounces Ligurian extra virgin olive oil
4 cloves garlic, peeled and minced
12 anchovy fillets
Nutritional analysis per serving
6 grams carbs; 88 milligrams cholesterol; 563 calories; 30 grams monosaturated fat; 4 grams polyunsaturated fat; 23 grams saturated fat; 60 grams fat; 2 grams fiber; 326 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Arrange pepper, fennel, radishes and radicchio on a platter. In a small pan, heat butter, oil and garlic over very low heat. Stir gently so that butter melts and combines with oil. Make sure the mixture does not boil or get too hot; garlic should stay white.
- Step 2
Remove from heat, and add anchovies. Break up fillets with a wooden spoon, stirring gently, until they have fully integrated into sauce. Serve hot sauce in 6 warm bowls with platter of vegetables.
Private Notes
Comments
A couple of drops of organic lemon juice help elevate this dish.