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Tuesday, January 17, 2017

Bagna Cauda

This is a sauce to put on vegetables and quite literally translates to 'hot bath'.  It has a lot of umami from the anchovies and is easy to assemble.  Use really good anchovies, the best you can find.  this comes from the Nancy Silverton book Mozza at Home.
    • 3/4 cup olive oil
    • 6 tablespoons (3/4 stick) unsalted butter, room temperature
    • 12 anchovy fillets
    • 6 large garlic cloves, chopped
Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with vegetables and bread.

1 comment:

  1. I bet it would work well in one of those tiny crockpots

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