Italian Bagna Cauda
Ingredients
1/2 cup olive oil | ||
1 stick butter | ||
5 cloves garlic, minced | ||
6 anchovy fillets, chopped or mashed | ||
black pepper to taste |
This is a hot dip that is common to the country side in Italy.
- Heat the oil and butter together in a double broiler.
- In another pan cook the garlic in a bit of the oil until soft.
- Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes.
- Add the mixture to pan of hot oil and butter.
- The bagna cauda is kept hot in the middle of the table.
- Guests dip, celery, cooked artichokes, Italian bread and any other crisp or par cooked vegetable desired.
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