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Bagna Cauda - Anchovy and Garlic Dip - Piedmont, Italy

Bagna Cauda - Anchovy and Garlic Dip - Piedmont, Italy is a volume 10-07 jul 2007 recipe made with Garlic, Butter, Salted Anchovies Pepper, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4
• 1 1/2 oz
• 4 oz
• 1 cup

Method (preview)

1. 1

   Saut� the crushed garlic and chopped anchovy fillets in the oil.

2. 2

   Stir constantly until the anchovies disintegrate.

3. 3

   Add butter and mix.

4. 4

   Add pepper to taste.

5. 5

   The garlic's flavor becomes somewhat milder if you leave the cloves to soak in milk for a few hours or add a small amount of cream at the last minute.

6. 6

   Bagna cauda must be placed on warmers, as it must simmer constantly.

7. 7

   Contributed to the FareShare Gazette by Chupa; 6 July 2007. www.fareshare.net

8. 8

   Nutr. Assoc.: 0 0 0 0 0