Italy - Bagna Cauda
- 3/4 cup olive oil
- 8 to 10 garlic cloves, very finely chopped
- 12 anchovy fillets
- 4 Tbs. (1/2 stick) unsalted butter
- 8 About 8 cups trimmed, cut-up vegetables (see note above)
- Slices of coarse country bread for serving
Preparation time 5mins
Cooking time 15mins
Adapted from williams-sonoma.com
In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes.
Remove from the heat (STOP here if making ahead) and
stir in the butter and keep warm
Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table. Serves 6 to 8.
different recipe but shows were to stop to make ahead: http://www.splendidtable.org/recipes/bagna-cauda