Bagna Cauda - Anchovy and Garlic Dip Recipe
Bagna Cauda - Anchovy and Garlic Dip Notes
This recipe by Wave chef Kristine Subido was used for the first Spice House/Wave cooking class.
- 4 cloves garlic, crushed
- 1 1/2 ounces butter, melted
- 4 ounces salted anchovies
- to taste, cracked black pepper
- chili flakes or dried de arbol chilies
- 1 cup olive oil
Saute the crushed garlic and chopped anchovies in the oil. Stir constantly until the anchovies disintegrate. Add the butter and mix. Add the chilies. Simmer; he longer it simmers the milder the garlic flavor will become. Serve warm with fresh fennel, peppers, celery, and carrots for dipping.
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