Bagna Cauda
makes about 11/2 cups
NOTE: Bagna cauda is a traditional hot anchovy dip hailing from
the Piedmont region of Italy. It must be kept warm, so use a fondue
pot or double boiler for serving. If you like your bagna cauda
spicy, try the optional red pepper flakes. Serve with vegetables
and bread.
1 cup extra-virgin olive oil
5 tablespoons unsalted butter
3 medium garlic cloves, finely minced
1/2 teaspoon hot red pepper flakes (optional)
1 can (2 ounces) anchovy fillets, rinsed and drained
Salt
INSTRUCTIONS:
1. Heat oil and butter in small, heavy-bottomed saucepan over medium-low heat until butter is melted and just begins to foam, about 3 minutes.
2. Add garlic and red pepper flakes (if using), and cook until garlic is fragrant but not colored, about 30 seconds. Add anchovy fillets and cook, stirring and mashing fillets with a wooden spoon until they become a paste. Season sparingly with salt to taste and serve, keeping mixture warm.