Bagna cauda met prosecco
River Cafe 30, p. 42
Ingredients
- 750 ml prosecco
- 3 teentjes knoflook, gepeld
- 300 g snijbiet
- 2 venkelknollen, in 6 parten
- 6 middelgrote wortels, geschrapt en overlangs doormidden
- 3 stronken bleekselderij, alleen de onderste 10 cm, in kwarten
- 12 gezouten ansjovisjes
- 250 g boter, gesmolten
- 50 ml olijfolie
- Zwarte peper naar smaak
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