mangetout Archives

Confit of rabbit and green olive in saffron tortellini

overnight for the rabbit + 3-4 minutes for the pasta + 15 minutes for the sauce

Crisp vegetables with hot anchovy dip

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

For the dip:

1 cup cream
2 cloves garlic, crushed
8-10 anchovy fillets, chopped
freshly ground black pepper

For dipping, any mix of:

Chicory spears
Fennel wedges
Celery sticks, peeled
Mangetout
Asparagus tips, blanched

Method

In a saucepan over a medium heat, heat the cream and reduce until thick. Add the remaining dip ingredients and heat through, stirring, until the anchovies disintegrate – take care not to let the mixture boil. Serve with the dipping vegetables.

Cook’s notes: Serve this delicious hot dip with grissini (breadsticks) or hot vegetables, such as little new potatoes, steamed cauliflower florets or green beans.

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Confit of rabbit and green olive in saffron tortellini

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Crisp vegetables with hot anchovy dip

Crisp vegetables with hot anchovy dip

Ingredients

Method