|
|
 BAGNA CAUDA- Anchovy and Garlic Dip | Status Approved | | Name |  BAGNA CAUDA- Anchovy and Garlic Dip | | Category | European, Italian, Sauces & Marinades | | Serves/Yields | 4 | | Source | Guido | | Difficulty | Easy | | Prep. Time | 5 minutes | | Cook Time | 10 minutes | | Introduction | | Literally translated from Piedmontese dialect, it means "warm bath". The ingredients suggest it is a country recipe, because all the ingredients are garden grown. anchovies re the exception, but were widely used as a substitute for salt. | | Ingredients | | 4 cloves_garlic, crushed
l 1/2 oz. butter , melted
4 oz. salted anchovy_filets
Black pepper
1 cup extra_virgin_olive_oil | | Directions | | Step: 1 | Sauté the garlic and chopped anchovy fillets in the extra virgin olive oil. Stir constantly until the anchovies melt. Add butter and mix. Add pepper to taste. This sauce is served in a pot, for everyone to dip the vegetables in, or in individual terracotta bowls. The garlic's flavor becomes somewhat milder if you leave the cloves to soak in milk for a few hours or add a small amount of cream at the last minute. Bagna cauda must be placed on warmers, as it must simmer constantly. It is usually served with cardoons, fennel, peppers, celery and carrots, much like Pinzimonio. |
Time submitted: Sunday, January 16. 2005 at 09:19:02 Contributed By: guido
Rate It| Average score: 2.97 () votes: 35 |  |  |  | |  |  | Comments
| | Login/Create an Account | 0 Comments | | The comments are owned by the poster. We aren't responsible for their content. |
No Comments Allowed for Anonymous, please register |
|
Printer Friendly
Email to friend
Subscribe this RSS
