OIL DIP WITH BAGNA CAӦDA
A cream to use with both raw and baked vegetables. Ideal also with meat.
To everyone do not want to give up the taste.
INGREDIENTS
Servings: 4 people
- 4 fresh small onion
- 4 carrots
- 1 fennel
- 2 artichokes
- 4 celery sticks
- lemon juice to taste
- 100 g Bagna Caὄda "Freschi di Natura"
INSTRUCTIONS
1) Wash vegetables and cut them at julienne.
2) Put together vegetables in a bowl, fill it with cold water and put inside the lemon juice to give acidity and to prevent them to becoming black.
3) Serve with bagna caὄda in little individual bowls and vegetables prepared on a dish.
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