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DIP - Bagna Cauda Vegetable Toss
Nb persons: 6
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Bagna Cauda Vegetable Toss Recipe courtesy Rachael Ray Ingredients | |
Salt | |
1 bunch | broccolini, washed and trimmed, cut into 2-inch lengths |
1/4 cup | extra-virgin olive oil |
6 anchovy fillets | |
1/2 teaspoon | crushed red pepper flakes |
2 large cloves | garlic, chopped |
3 tablespoons | capers, chopped |
1/4 cup | finely chopped flat-leaf parsley |
1 | carrot, peeled, cut into thin matchsticks |
2 small | zucchini or 1 medium, cut into fat matchsticks |
1 | red bell pepper, seeded, quartered lengthwise and thinly sliced crosswise |
1 bunch | scallions, cut into 2-inch lengths on the bias |
Directions
Bring a couple of inches water in a skillet to a boil, over medium heat. Salt the water and add the broccolini. Cook until crisp-tender, about 3 minutes. Drain, run under cold water and reserve. Return the skillet to the stove top over medium to medium-high heat and add the 1/4 cup extra-virgin olive oil, 4 turns of the pan. When the oil is hot, add the anchovies and stir to melt them into the oil. Stir in the red pepper flakes, the garlic, capers, parsley and all the vegetables including the reserved broccolini. Transfer to a serving dish and serve.
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