Crudita ' to the two sauces

Crudita ' to the two sauces
Crudita ' to the two sauces 5 1 Stefano Moraschini

Instructions

08206?CRUDITA? The TWO SAUCES 4 PERSONS INGREDIENTS 2 carrots, celery hearts, 150 g mushrooms champignons, a bunch of radishes, 350 g of cauliflower.

For sauces: avocado, 1 cup of mayonnaise, a tablespoon of mustard, lemon juice, tabasco, a box of fresh cheese (Philadelphia), 75 g roqueford type cheese, a glass of cognac.

PROCEDURE Peel the carrots, celery and cut them into sticks.

Wash, clean the radishes and cut them with the special tool (you'll get the? Roses?).

Clean the mushrooms and cut them into slices.

Peel the cauliflower and cut into cinmette.

Spread the vegetables in scope and serve accompanied with two sauces.

Avocado sauce: divide the avocado in half, remove the polpacon spoon.

Shake the pulp with the mayonnaise, mustard, lemon juice and a drop of tabasco sauce, just enough to get a fine sauce, place in the refrigerator until serving.

Roquefort sauce: mix the roquefort cheese with a spoon, mix it with fresh cheese and cognac.

Place in refrigerator until ready to serve.

Crudita ' to the two sauces

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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