Bag of vegetables with bagna caoda light

05982 BAG of VEGETABLES with BAGNA CAODA LIGHT INGREDIENTS for 8 PERSONS 200 g of cauliflower florets, 200 g of broccoli, florets 400 g potatoes 200 g leeks, 2 heads red chicory, 200 g of ribs without leaves, 400 g onion, 2 heads Belgian Endive, 80 g Morchella mushrooms, a large red pepper (400 g), 150 ml extra virgin olive oil, a head of garlic, a glass of milk, 80 g of salted anchovies, pepper, salt and bring to a boil salted water 4 l, remove residual hard-stemmed the florets of cauliflower and broccoli.

Divide some half vertically, the garlic cloves and 4 sbucciatene.

Peel the onion and cut it into vertical segments.

Wash the peppers, remove seeds and filaments and cut into 8 wedges.

Cut the cores to radicchio and Belgian salads and cut into wedges.

Cut the ribs into strips and remove the filaments.

Peel the potatoes and cut them into wedges.

Delete the earthy part to mushroom stems.

Clean the leeks eliminating roots, green leaves and stalks and cut them into thick oblique washers.

Wash all the vegetables in cold water and drain in a colander.

Cook for 5 minutes in salted water, potatoes and cauliflower, broccoli, leeks, and pretend you resume boil and drain.

Preheat oven to 180° Spread the cooked vegetables on kitchen towels, lay a piece of parchment paper on the work surface and settle over the cooked vegetables, raw ones and the remaining garlic cloves in their skins.

Vegetables sprayed with 5 tablespoons oil, pepatele and close the paper around forming a foil to candy.

Tie the raffia yarn end.

To prevent the strands of raffia burn in the oven, wet your hair before you use them: immerse them in cold water, drain them and strizzateli lightly with your hands.

Transfer the foil on a baking sheet, bake and cook till it will have taken a beautiful golden color (25 m).

Open the bag without removing it from the plate and turn the oven grill.

Bake the foil open seeds under the grill for another 5 minutes or until vegetables are golden brown.

While it bakes the foil, place the peeled garlic to soak in milk for 20 minutes Remove the salt from the anchovies under cool water jet cut into fillets, discarding the bones and divide them into small pieces.

Drain the garlic, place it between two pieces of baking paper and pestatelo with meat tenderizer.

Pour into a pan with oil, garlic and anchovies.

Cook Sweet focus for 10 minutes working with a fork to dissolve the ingredients.

To obtain a smoother sauce combine 2/3 tablespoons milk to soak.

Serve the hot sauce with vegetables.

You can make this preparation even more perfumed and choreography.

Clean, wash and cut vegetables as directed in recipe above.

Cook in boiling water those that need to be blanched, for as long as necessary, drain and dry them.

Pour into a large bowl and season with 5 tablespoons of olive oil and pepper stirring gently with two spoons.

Grease with a tablespoon of olive oil in a heavy saucepan with the top edge, preferably copper or earthenware.

Wash twenty chestnut leaves, drain without dry.

Brush with a thin layer of olive oil on both sides.

The lined saucepan with 2/3 leaves, leaving out a bit-piece from rim.

Pour the vegetables into the bowl.

Arrange vegetables on other leaves to cover them completely, formed more than one if necessary.

Bake for 25 minutes in the oven at 180° Remove the leaves arranged on vegetables, but not those lining the pan.

Finish cooking 5 minutes preparation under the grill.

Bring to the table the vegetables directly in the saucepan.