This is one of my all time tastiest recipes.
An Italian favorite, bagna cauda is a
warm dip of anchovies, fresh garlic,
and olive oil served with fresh
vegetables as an appetizer for dipping
a variety of raw vegetables, including
fennel, cauliflower, Belgian endive,
sweet peppers and zucchini.
Ingredients:
1/2 cup plus 2 Tablespoons extra-virgin olive oil
4 to 5 cloves of garlic, peeled and minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
Directions:
Put the olive oil in a pan with the garlic and anchovies
and cook over a low heat, stirring.
Everything should begin to meld together.
Whisk in 6 tablespoons of butter,
and as soon as it has melted,
remove from the heat and give a few more
beats of your whisk so that everything
is creamy and combined, whisk in the
remaining 2 tablespoons of butter.
Pour into a dish that, ideally,
fits over a flame so that it
does not get cold at the table.
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