- 3/4 cup olive oil
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 12 anchovy fillets
- 6 large garlic cloves, chopped
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.
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I bet it would work well in one of those tiny crockpots
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