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Larry Short
Cherry tomatoes filled with bagna cauda
A tasty French recipe. The appetizer contains the following ingredients: fish, garlic, milk, cherry tomatoes (about 1 tray of 250 g), anchovy fillets (48 g), olive oil, walnut oil, butter and croutons (bag).
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Ingredients
Directions
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Peel garlic. Bring milk to the boil and gently cook garlic cloves for about 8 minutes. Meanwhile cherryto wash and cut off with sharp blade caps. To hollow out and allow to drain on kitchen paper.
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Mash garlic, milk and anchovies in a food processor. Heat mixture in saucepan. Add olive and walnut oil and butter. Anchovy sauce gently simmer for about 3 minutes until smooth, lightly bound sauce. Season with freshly ground pepper. Fill the Kersto with warm anchovy sauce. Croutons on it. To serve both hot and cold.
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Nutrition
40Calories
Sodium18% DV420mg
Fat5% DV3g
Protein2% DV1g
Carbs0% DV1g
Fiber4% DV1g
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