Ingredients (Yield: 6 servings)
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5 pieces garlic (medium size) |
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5 hg. anchovies |
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2-3 glasses olive oil |
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50 gr. butter |
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2 thistles |
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4 peppers |
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1 cabbage |
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1 red beet root baked in the oven |
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1 small culiflower |
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6 topinambur |
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6 potatoes |
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6 onions |
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4-5 turnips |
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the juice of two lemons |
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| 1) |
Wash the two thistles, separate stem, remove inner fibre; put them in a basin with water and the lemon juice; remove some layers from the cabbage, cut in 4 parts, wash and drain |
| 2) |
Wash the cauliflower and boil. Bake the onions and two of the peppers in the oven. Boil the turnips and the potatoes (unpeeled) in separate pots. |
| 3) |
Peel the garlic, remove sprouts and put in a triple-bottom steel casserole. Add the milk and one tablespoon of butter, heat on low until mixture thickens into a cream. |
| 4) |
Wash the anchovies and put in a pot, pour a glass of oil and heat on low, stirring with a wooden spoon until they are dissolved. Add the cream of garlic and remove from heat. |
| 5) |
Drain the thistles and chop, peel the peppers and cut into large pieces. Clean the onions, peel the turnips and the beet root and chop them. Peel the potatoes. Cut the cauliflower into small pieces, peel the topinambur. Wash and slice the two raw peppers. |
Best wine with this dish: Barbera d’Alba
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