Thursday, June 25, 2009

Bagna Caulda by Nigella Lawson

An Italian favorite, bagna cauda is a warm dip of anchovies, garlic, and olive oil served with fresh vegetables as an appetizer.
Prep Time: 5 minutes

Cook Time: 5 minutes


1/2 cup plus 2 Tablespoons extra-virgin olive oil
4 to 5 cloves of garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
For dipping:
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

Put the olive oil in a pan with the garlic and anchovies and cook over a low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this dipping sauce -- which is meant to be pungent but not acrid -- a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.

Dip in the crudités and eat.

Source: Nigella Bites by Nigella Lawson (Hyperion)

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