Bagna Cauda (Italy)
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A mediterranean take on bagna cauda (italy), written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 1/2 c. olive oil
- 3 to 5 garlic cloves, chopped fine
- pepper
- 1 stick butter
- 6 anchovy fillets, chopped or mashed
Method
Heat oil and butter in double boiler.
In another pan, cook garlic in a little oil until soft.
Add anchovy fillets and cook until the fish dissolves into a paste, about 5 minutes.
Add all to the pan of hot oil and butter.
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