- 500 gr of scorzonera
- 2 desalted anchovies
- 1 spoon of capers
- 1 spoon of Red Wine Vinegar – End Line
- 4 spoons of extra virgin olive oil
- 1 spoon of lemon juice
Wash the scorzonera. Peel and cut it vertically.
Boil for about 20 minutes in salted water and lemon juice, then drain it.
Meanwhile, desalt the anchovies, remove the fishbone, chop and leave to brown in a pan with oil.
Add the capers and the Red Wine Vinegar – End Line.
Let it cook for some minutes, then add the sauce you prepared and serve it.