Scorzonera anchovy
Instructions
Peel and boil the Salsify in salt water and lemon juice for half an hour.
In a pan heat two tablespoons of olive oil and mix in water and de-boned anchovies, then add the chopped capers and a tablespoon of vinegar.
Let it evaporate and remove from heat.
Drain the Salsify, cut it into small pieces, place in serving dish, decorate with anchovy sauce and Sprinkle chopped parsley.
Serve.
Ingredients and dosing for 4 persons
- 700 g of scorzonera
- 120 g of salted anchovies
- 1 lemon
- Capers
- Chopped parsley
- 2 tablespoons of olive oil
- 1 tablespoon of wine vinegar
- Salt