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How to make the bagna cauda: Sauté the crushed garlic and chopped anchovy fillets in the oil. Stir
constantly until the anchovies disintegrate. Add butter and mix. Add
pepper to taste.
The bagna cauda is served in a pot, for everyone to dip the
vegetables in, or in individual terracotta bowls. The garlic's flavor
becomes somewhat milder if you leave the cloves to soak in milk for a
few hours or add a small amount of cream at the last minute.
Bagna cauda
must be placed on warmers, as it must simmer constantly. It is usually
served with cardoons, fennel, peppers, celery and carrots, much like
Pinzimonio.
Recipe courtesy of The Italian Trade Commission.
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