Recipe Archives->Dips->Bagna Cauda 01

Bagno Caoda

1 head garlic, peeled and cloves separated
1 tin anchovies
1 cup high-quality olive oil
1 cup (1/2 pound) unsalted butter

Chop garlic finely. Place garlic and anchovies in a small, heavy
saucepan with olive oil. Heat gradually until it simmers, then
continue simmering over a low heat until the garlic and anchovies
disintegrate (can take up to an hour).  Remove from heat and stir
in butter, cut in small chunks, until it dissolves. Makes about
two cups.

Serve as a warm dip for raw vegetables or steamed artichokes, with
good italian bread to catch the drips (then eat the bread!).
Leftovers can be refrigerated and reheated. Bagno caoda can also
be brushed on bread for exquisite garlic toast.

Note: The long, slow heating caramelizes the garlic and anchovies
into a sweet, salty paste. People who hate anchovies will never
guess they are among the ingredients!

Printable version: bagna-cauda01.txt.