Re: [CH] Chilefied Bagna Cauda
Jonathan Smillie (jonathan.smillie@gmail.com)
Wed, 17 Feb 2010 06:50:28 -0500
I haven't made this in years but it is delicious.
TheBard wrote:
> All this talk of little canned fish has made me crave one of my favorite Italian dishes. It's easy to make and to those that don't know it's basically just a "fondue" of oilive oil, a little butter with garlic, some of those litte fish no one ever seems to like and in my case, some hot peppers.
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> Bagna Cauda
> 1 cup good olive oil plus 2 tablespoons
> 1 head garlic
> about 2 cans anchovies drained well, or 12-14 of the salted ones (cleaned)
> about 1 stick butter cubed (or 1/4 to 1/3 amount of the oil)
> Red Pepper flakes to taste ( and as hot as you like)
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> Now first thing is the garlic, what works best here are those little microplane graters or, if you're good with a knife just sliced paper thin. Put the garlic in a pot and put about 2 good spoonfuls of oil in it. Cook over low heat till the garlic is as soft as you can get it. But, you don't want it to pick up any colour.
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> When that's done toss in the little fishies and and the spice then mash with a fork and stir till you have a paste. Add the rest of the oil and when hot add the butter stiring the whole while. You want this to be a little creamy from the butter.
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> Now either toss it in a fondue pot or rig one out of whatever you have on hand. You don't ever want it to sizzle but, it needs to be kept warm. Now all there is left to do is pour a little wine, gather round the table and dip any veggies you like, and some good bread, into the pot.
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