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Receta Bagna Cauda With Alice

Name: Bagna Cauda With Alice
Ingredients: 10 x salt-packed anchovies - (to 12); 6 x garlic cloves Coarse salt to taste Freshly-grnd black pepper to taste; 1 c. extra-virgin extra virgin olive oil; 4 Tbsp. unsalted butter 1/2 stick Red-wine vinegar Zest of half a lemon optional Assorted raw vegetables

de Global Cookbook

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Ingredientes

10 x salt-packed anchovies - (to 12)
6 x garlic cloves Coarse salt to taste Freshly-grnd black pepper to taste
1 c. extra-virgin extra virgin olive oil
4 Tbsp. unsalted butter 1/2 stick Red-wine vinegar Zest of half a lemon optional Assorted raw vegetables

Direcciones

Under cool running water, rinse the anchovies. Blot dry, and remove all bones. In a mortar with the pestle, lb. the garlic to a paste with a little salt and pepper. Add in anchovies, and lb. till roughly mashed.
In a small saucepan, hot the extra virgin olive oil and butter over medium-low heat. Add in half the anchovy mix, red-wine vinegar, and lemon zest. Gently simmer for 2 min. Stir in remaining anchovy mix. Taste, and adjust for seasoning.
Transfer sauce to a warmed bowl or possibly individual ramekins. Serve with assorted raw vegetables.
This recipe yields about 1 1/2 c..
Comments: Centuries ago, on cool mornings in the Piedmont region of Italy, vineyard workers would take a break from their labor, gather dry vine cuttings together as fuel for a fire, and heat up a sauce of extra virgin olive oil, garlic, and anchovies. The result, bagna cauda (or possibly "warm bath").
Yield: 1 1/2 c.