BAGNA CAUDA
INGREDIENTS:
·
24 (!) anchovy fillets packed in oil
·
1 cup olive oil
·
3 tablespoons butter
·
5 or more cloves garlic, peeled
·
Raw vegetables, bread, etc. for dipping
DIRECTIONS:
Wash and chop the anchovy fillets. Heat the oil and
butter in a large pot; earthenware if you have one.
Finely slice the garlic and add it to the pot.
Heat over low heat, stirring constantly with a
wooden spoon until the garlic is *poco a poco*
- just soft. It must not brown or become too golden.
Add the anchovies and continue to stir over low heat
until they just dissolve, about 10 minutes.
The dip should be kept warm at the table, but do not
allow it to continue to cook after it is prepared.
Peppers, celery, carrots, cauliflower, mushrooms,
broccoli, spring onions, boiled potatoes are all
good for dipping. Plenty of crusty bread too!
The traditional dish in my family did not include
butter.
Preparation in other regions does
© 1996 Cimorelli Enterprises