An Italian favorite, bagna cauda is a warm dip of anchovies, garlic, and olive oil served with fresh vegetables as an appetizer.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 1/2 cup plus 2 Tablespoons extra-virgin olive oil
- 4 to 5 cloves of garlic, peeled and microplaned or minced
- 12 anchovies preserved in olive oil, drained and chopped
- 1/3 to 1/2 cup unsalted butter, cut into chunks
- For dipping:
- A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini
Preparation:
Put the olive oil in a pan with the garlic and anchovies and cook over a low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this dipping sauce -- which is meant to be pungent but not acrid -- a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
Dip in the crudités and eat.
Source: Nigella Bites by Nigella Lawson (Hyperion)
Reprinted with express written permission.
Dip in the crudités and eat.
Source: Nigella Bites by Nigella Lawson (Hyperion)
Reprinted with express written permission.
