Wood Roasted Vegetables with Anchovies, Garlic and Walnuts!
This recipe is inspired by Italian style crudités and the warm emulsified dip based on anchovies, garlic and olive oil called ‘bagna cauda’ – which translates from Italian into english as ‘warm bath’. It is perfect as a starter, a light lunch or served on the side of some beautiful grilled meat or fish.
You can pick and choose what vegetables you use, omitting anything you don’t love or can’t get with something that you do and can!
Method
Place the anchovies, the garlic and the milk in a cast iron pan and pop in the open door of your wood oven to gently cook and reduce until the garlic is nice and soft and the milk is fully reduced.
Add most of your wine – reserving a drop or two to finish the sauce – and reduce by about ¾. Place in a food processor with a splash of water and the anchovy mixture. Blend on full speed and slowly drizzle in the olive oil until slightly thickened and emulsified. Finish with a squeeze of lemon juice, the reserved red wine, plenty of cracked black pepper and adjust with salt if necessary. Keep warm.
Cut the carrot tops off and split the carrots into two, cut the chicory into 6 through the root trying to keep them intact, trim the ends off the asparagus and cut the romesco and cauliflower into large florets. Wash the spring onions and keep them whole.
Toss all the veg together with a good glug of olive oil and season well with salt and pepper. Let them sit at room temperature for 10 minutes or so for the salt to draw out some of the moisture from the veg and help it wilt slightly. Spread evenly onto a large flat oven tray that will fit in your wood oven and roast until the edges are blistered but the vegetables still retain some of their texture.
Serve warm on a platter, sprinkled with the chopped toasted walnuts with a bowl of the warm Bagna Cauda on the side.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
1 head of romesco cauliflower
1 x head of cauliflower
1 x bunch of English asparagus
1 x head of chicory
1 x bunch of carrots
1 x bunch of spring onions
1 x handful of toasted walnuts
1 x head of garlic – peeled
10 x fillets of anchovy
300ml milk
400ml Capezzana olive oil
300ml full bodied Italian red wine such as Nebbiolo
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Wood Roasted Vegetables with Anchovies, Garlic and Walnuts
This recipe is inspired by Italian style crudités and the warm emulsified dip based on anchovies, garlic and olive oil called ‘bagna cauda’ – which translates from Italian into english as ‘warm bath’. It is perfect as a starter, a light lunch or served on the side of some beautiful grilled meat or fish.
You can pick and choose what vegetables you use, omitting anything you don’t love or can’t get with something that you do and can!
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
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