Receta Bagna Cauda With Alice
Ingredientes
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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.