Bagna Càuda
Serves 6
Ingredients
8 whole salted anchovies or 16 oil-cured anchovies
6 tablespoons unsalted butter
12 cloves garlic, minced
1 1/2 cups extra virgin olive oil
accompaniments:
breadsticks
sliced fresh fennel carrots
green onions
red bell pepper strips cooked potatoes
raw cauliflower
cardoons cucumbers
cherry tomatoes
Instructions
Soak the anchovies in cold water for 5 minutes. Discard the water. Fillet the anchovies and soak them again in another bowl of cold water, 10 minutes. Pat the anchovies dry and mash into a paste.
Melt the butter over low heat in a heavy saucepan. Add the garlic and cook for 10 minutes over very low heat. Do not let the garlic take on any color. It should be light golden. Add the anchovies and olive oil and cook slowly, stirring occasionally, 30 minutes.
Place the bagna caôda in the center of the table and pass a plate of vegetables alongside.
