Food and Travel Magazine | Radishes with bagna cauda
Radishes with bagna cauda
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Cooking tools:
- Saucepan
- Stove
- Spoon
- Serving platter
- Plate
Ingredients
- 250g radishes, trimmed
- 50g unsalted butter
- 4 large garlic cloves, crushed
- 50g anchovies in oil, drained and chopped
- 200ml extra virgin olive oil
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