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

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)