Bagna Cauda

Bagna Cauda

Ingredients

  • 1 Clove of garlic for each person
  • 10 Salted anchovies
  • 0.5L Olive oil
  • 15 g Butter
  • 0.5L Milk
  • Vegetables for dipping: cooked and raw peppers, thistle, artichoke slices, cabbage leaves, turnips, beets and baked onions, boiled potatoes, endives

Instructions

Reduce the garlic into cloves and peel it. Put it in a saucepan, cover it with milk and boil slowly for 20 minutes.

Throw away the milk and put the garlic on a cutting board and finely chop it.

Place in a saucepan the chopped garlic, a dash of extra virgin olive oil, add the washed anchovies and cook slowly, it doesn’t have to boil, stirring constantly until it become a well mixed sauce.

After 10 minutes, remove from heat and add a spoon of butter.

Serve on the table in the appropriate warmers and start dipping the vegetables.

A recommended wine to accompany it would be the classic Dolcetto wine.

Source : https://www.lacucinaitaliana.it/news/in-primo-piano/bagna-cauda-ricetta/

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