Yield: 1 Servings
|\N \N||Extra virgin olive oil|
|½ cup||Sliced garlic|
|10 \N||Anchovies, rinsed and chopped|
|2 tablespoons||Unsalted butter|
|1 pinch||Hot red pepper flakes|
|\N \N||Salt to taste|
|\N \N||Lemon juice to taste|
|1 large||Yellow pepper|
|\N \N||Freshly ground black pepper|
|½ pounds||Celery root|
|1 \N||Head fennel|
|1 \N||Stalk celery from the heart|
|8 \N||Whole anchovies, rinsed and dried|
|1 tablespoon||Chopped parsley|
|2 cups||Vegetable oil for frying|
|1 \N||Lemon, cut into 4 wedges|
|\N \N||Parsley sprigs for garnish|
Heat 1 cup extra virgin olive oil with the garlic gently over moderate heat. When the garlic is tender but not brown, add the chopped anchovies, butter and pepper flakes. Let steep and keep warm until ready to use.
Season with salt and lemon juice. Preheat the broiler. Cut the pepper into quarters, remove the stem and seeds and toss with oil, salt and pepper. Put on a baking sheet and brown under the broiler, about 7 minutes. Let cool and remove the skins.Turn the oven to 400 degrees.Peel and trim the celery root and cut into large uniform pieces. Toss with oil and salt and pepper.
Break the cauliflower into pieces the same size as the celery root and toss with oil and salt and pepper. Put the vegetables on a sheet pan and roast until tender and golden brown, about 30 minutes. Remove the tough outer leaves of the fennel, cut in half and remove the core. Slice the fennel as thinly as possible.Heat 2 cups vegetable oil to 350 degrees. Mix the cornstarch and flour with the beer to form a batter. Season with salt and pepper and add the chopped parsley. Dip the anchovies in the batter and fry in hot oil until crisp and golden. Drain on paper towels.Arrange the vegetables on a platter. Pour the sauce over the vegetables. Garnish with the fried anchovies, lemon wedges and parsley sprigs.
Posted to MC-Recipe Digest V1 #338 Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9326; TVFN From: "Ed Bauman" <BIRCHCREEK@...> Date: Wed, 11 Dec 96 23:32:50 UT