Grilled Scallions With Bagna Cauda |
|
 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
From Seasonal Food by Susannah Blake. I have not tried this yet but plan to grill the scallions on my George Foreman grill. Looking at this recipe makes my mouth water. Ingredients:
scallion (three bunches , trimmed ) |
2 tablespoons olive oil (for brushing ) |
2/3 cup extra virgin olive oil |
4 garlic cloves (crushed ) |
2 ounces anchovy fillets (drained and crushed ) |
1/3 cup butter |
fresh ground black pepper |
Directions:
1. Heat a grill pan or broiler till hot. Brush the scallions with olive oil. Place on the grill pan or under the hot broiler and cook for about 3 minutes on each side until tender.
2. Meanwhile, make the bagna cauda. Gently heat the olive oil and garlic in a pan for 2 to 3 minutes. Stir in the anchovy fillets and butter, and season to taste with black pepper. Put into a serving bowl.
3. Serve the hot dip immediately with the freshly grilled scallions. If possible, keep the dip warm at the table by placing it in a fondue pan or in a heatproof dish on a table top warmer.
|
|