Bagna Cauda

Bagna cauda is great as a dip for fresh summer vegetables. But, we also love it slathered atop these delicious mozzarella skewers.
Bagna Cauda (AKA “LOVE” OR “Magna Carta”)

3 garlic cloves, peeled
4 anchovy filets
2 oz butter
1/4 cup cup extra-virgin olive oil
3 to 4 teaspoons fresh lemon juice, or to taste
Kosher salt

Finely chop garlic cloves an anchovy filets, mashing together on your cutting board until they form somewhat of a paste.

Transfer the paste to a small saucepan. Add the butter and olive oil and bring to a simmer over low heat. Simmer for 10-15 minutes, or until the garlic has softened and begins to brown, and the anchovy has begun to disintigrate.

Remove the pan from the heat and stir in lemon juice.
Season with salt, to taste.

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