Difference between revisions of "Bagna Cauda"
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* 8 to 10 anchovy fillets, patted dry and finely chopped | * 8 to 10 anchovy fillets, patted dry and finely chopped | ||
* Freshly ground [[black pepper]] | * Freshly ground [[black pepper]] | ||
| − | == | + | == Procedures == |
1. In a small saucepan, heat [[olive oil]] and [[butter]] over medium heat. Add [[garlic]] and [[Anchovy|Anchovies]]. Cook gently for 5 minutes, until [[garlic]] is fragrant (but not brown). Add [[pepper]] to taste. | 1. In a small saucepan, heat [[olive oil]] and [[butter]] over medium heat. Add [[garlic]] and [[Anchovy|Anchovies]]. Cook gently for 5 minutes, until [[garlic]] is fragrant (but not brown). Add [[pepper]] to taste. | ||
2. Transfer to a hot pot or heated dish and serve with vegetables. | 2. Transfer to a hot pot or heated dish and serve with vegetables. | ||
Latest revision as of 07:02, 14 July 2012
Description
This is also known as warm anchovy dip, but don't run away! A Mediterranean classic, Bagna Cauda is truly delicious, and makes munching on blanched Broccoli and Cauliflower florets, asparagus and green beens or raw celery and jicama sticks a memorable experience. Bagna Cauda should be eaten warm, so plan ahead. The name Bagna Cauda means, "warm bath" in Italian.
File:Bagna.jpg
Description
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 stick (4 tablespoon) butter
- 6 cloves garlic, thinly sliced
- 8 to 10 anchovy fillets, patted dry and finely chopped
- Freshly ground black pepper
Procedures
1. In a small saucepan, heat olive oil and butter over medium heat. Add garlic and Anchovies. Cook gently for 5 minutes, until garlic is fragrant (but not brown). Add pepper to taste. 2. Transfer to a hot pot or heated dish and serve with vegetables.
