1965. Anchovy Dip Bagna Cauda

This bagna cauda is an Italian anchovy sauce that is often used as a dip with raw vegetables and I have never heard about it before. When I tasted it, I would have guessed it was a parmesan dip. It is pungent, gutsy, and not fishy at all. It was delicious with some toasted sourdough bread.

Ingredients:

1 tin quality anchovy fillets

4 garlic cloves, grated

125g butter

pinch salt

1 tsp vinegar

1/3 cup cream

Method:

In a cold saucepan, combine all the ingredients except for the cream (include all the oil from the anchovy tin). Slowly heat up to a simmer, stirring all the while. The anchovy will disintegrate and completely dissolve in the sauce. When the fresh garlic smell is gone and the anchovy is dissolved, add the cream. Bring just up to a simmer then serve over a candle, fondue style, with bread and fresh vegetables.

صحة و عافية