Celery in pinzimonio
Instructions
Remove the outer leaves and tough to divide them up into ribs celery, wash them and dry them.
Prepare a vinaigrette with olive oil, salt, anchovies, capers and chili and break it up into individual bowls.
Serve with the ribs of celery.
Excellent as the opening lunch.
Ingredients and dosing for 4 persons
- 2 tender celery
- Olive oil extra virgin
- 3 anchovy fillets
- 1 teaspoon of capers of salina
- Salt
- Hot pepper