Bagna Cauda With Alice Recipe
- 10 x salt-packed anchovies - (to 12)
- 6 x garlic cloves Coarse salt to taste Freshly-grnd black pepper to taste
- 1 c. extra-virgin extra virgin olive oil
- 4 Tbsp. unsalted butter 1/2 stick Red-wine vinegar Zest of half a lemon optional Assorted raw vegetables
- Under cool running water, rinse the anchovies.
- Blot dry, and remove all bones.
- In a mortar with the pestle, lb.
- the garlic to a paste with a little salt and pepper.
- Add in anchovies, and lb.
- till roughly mashed.
- In a small saucepan, hot the extra virgin olive oil and butter over medium-low heat.
- Add in half the anchovy mix, red-wine vinegar, and lemon zest.
- Gently simmer for 2 min.
- Stir in remaining anchovy mix.
- Taste, and adjust for seasoning.
- Transfer sauce to a warmed bowl or possibly individual ramekins.
- Serve with assorted raw vegetables.
- This recipe yields about 1 1/2 c..
- 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.
- The result, bagna cauda (or possibly "warm bath").
- 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)