Pinzimonio three sauces
Instructions
Wash the tomatoes and cut them into thin slices.
Wash the celery, cut the leaves (keep some for decoration of the plate) and cut the central coast to 10 cm pieces.
Remove the stems of the watercress, washed the leaves and dry them.
Peel the onions, wash them, cut the white part sliced and lift it upwards in the rings.
Wash the peppers, remove seeds and pith and slice into strips.
wash the cucumbers, Peel and cut them into sticks.
Browse the salad, wash and dry them.
Place the heart of lettuce and romaine lettuce in a salad bowl and other vegetables (including potatoes) in a rectangular service tray, in parallel rows.
Decorate the dish with the celery leaves.
Prepare the vinaigrette: put salt and pepper in a bowl, add the vinegar (3 tablespoons) and oil (8 tablespoons), emulsify with a fork.
Prepare the cream sauce: Peel the garlic (one clove), tritatelo end and put it in a bowl.
Add the cream, lemon juice (1 tablespoon), fennel and parsley, salt and pepper.
Mix well.
Prepare the anchovy sauce: drain the anchovies, wash and peel the garlic (one clove) and crushing in a mortar, add the anchovies, olive oil (1 tablespoon) butter and pounded everything until you get a homogeneous dough.
Dressed with a few drops of lemon juice and pepper.
Bring to the table the vegetables and the three sauces in small bowls.
Suggested wine: sparkling wine Marzemino.
Ingredients and dosing for 10 persons
- 3 tablespoons of wine vinegar
- 2 tomatoes
- 1 white celery
- 150 g of watercress
- 8 steamed new potatoes
- 8 spring onions
- 1 red pepper
- 1 green pepper
- 3 cucumbers
- 2 teaspoons of fennel leaves
- 1 romaine lettuce salad
- 2 teaspoons of parsley
- 8 tablespoons of olive oil
- Salt
- Pepper
- 50 anchovy fillets in olive oil
- 2 cloves of garlic
- Lemon juice
- 15 g of butter
- 15 cl of cream
- 1 heart of lettuce salad