Vegetables Pinzimonio with sauces
Instructions
Place evaporated milk, the two types of olive oil, a dash of lemon juice and a pinch of salt in a bowl and beat for a few minutes with an electric mixer until a mayonnaise. Divide it into three parts. Add to one cheese and beat her for several minutes. Add the yogurt and a tablespoon of chopped herbs and third ketchup, half orange juice and a shot of cognac.
Peel the squash and cut it into long sticks; scrape the carrots and cut them into sticks, too; clean the celery from the filaments and cut into strips; cut the pepper in half, remove the seeds and cut into strips again; separated the endive leaves.
Place all vegetables on a baking sheet, alternating, and served with three sauces.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 2 heads Endive
- 2 carrots
- 1 courgette
- 1 red pepper
- 1 stick of celery
- For sauces:
- 150 g of evaporated milk
- 150 g of olive oil
- 150 g sunflower oil
- 50 g of Roquefort cheese or Gorgonzola Cheese
- 3 tablespoons ketchup
- 1 plain yogurt
- 1 lemon
- 1 orange
- salt
- cognac
- parsley
- cipollina
- basil