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Ingredients Jump to Instructions ↓

  1. For the Crudites

  2. 1 pound broccoli florets

  3. 1 pound cauliflower florets

  4. 1 head Belgian endive, separated into leaves

  5. 12 radishes

  6. For the Bagna Cauda

  7. 1/2 cup extra-virgin olive oil

  8. 3 tablespoons butter

  9. 2 cloves garlic, minced

  10. 10 anchovy fillets, minced

  11. Black pepper, to taste

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