Wash the anchovies, soak in water for a few hours, changing the water several times to remove the salt. Drain the anchovies, wipe them, remove the fillets and keep them aside. Wash the fennel, cut into slices. String the sticks of celery, cut into sections. Wash the peppers, remove the seeds, cut into strips. Wash the tomatoes, halve if small, otherwise cut in four. Cut the washed cucumber in small sticks. Put all of the above ingredients into small dishes. Prepare the sauce: pour olive oil into a fondue casserole. Add the thinly sliced garlic, heat, put in the anchovy fillets. Stir until they melt. Add the cream, cook gently for a short while.
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10 salted whole anchovies
5 cloves garlic, skinned
3/4 cup olive oil
7 tbsp sour cream
1 celery
2 fennel
4 chicory hearts
1 bunch radish
2 peppers, one green and one red
6 small purple artichokes
3 tomatoes
1 cucumber
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30
mn
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10
mn
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Serve a dry white wine with this appetizer, an Italian wine if possible.
