Hot Anchovy and Garlic Dip Bagna Cauda |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Another fantastic recipe from the Williams-Sonoma Savoring Italy Cookbook. By, Michele Scicolone. Ingredients:
3/4 cup olive oil |
8 -10 garlic cloves, very finely chopped |
12 anchovy fillets |
1/4 cup unsalted butter |
8 cups trimmed cut-up vegetables (jersalem artichokes, bell peppers, carrots, green onion, celery, cooked potatoes, roasted onions etc) |
1 slice of coarse country bread |
Directions:
1. In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
2. Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.
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