Bagna Cauda With Alice Recipe

  1. Under cool running water, rinse the anchovies.
  2. Blot dry, and remove all bones.
  3. In a mortar with the pestle, lb.
  4. the garlic to a paste with a little salt and pepper.
  5. Add in anchovies, and lb.
  6. till roughly mashed.
  7. In a small saucepan, hot the extra virgin olive oil and butter over medium-low heat.
  8. Add in half the anchovy mix, red-wine vinegar, and lemon zest.
  9. Gently simmer for 2 min.
  10. Stir in remaining anchovy mix.
  11. Taste, and adjust for seasoning.
  12. Transfer sauce to a warmed bowl or possibly individual ramekins.
  13. Serve with assorted raw vegetables.
  14. This recipe yields about 1 1/2 c..
  15. Comments: Centuries ago, on cool mornings in the Piedmont region of Italy, vineyard workers would take a break from their labor, gather dry vine cuttings together as fuel for a fire, and heat up a sauce of extra virgin olive oil, garlic, and anchovies.
  16. The result, bagna cauda (or possibly "warm bath").
  17. Yield: 1 1/2 c.

salt, garlic, extravirgin extra virgin olive oil, redwine vinegar

Taken from cookeatshare.com/recipes/bagna-cauda-with-alice-73545 (may not work)

Another recipe

Switch theme