Path: swen.emba.uvm.edu!news.cs.utah.edu!cs.utexas.edu!howland.erols.net!news2.digex.net!digex.net!not-for-mail From: Pat Kight Newsgroups: rec.food.recipes Subject: Bagna Cauda Followup-To: poster Date: 6 Feb 1997 09:58:31 -0500 Organization: Public Electronic Access to Knowledge,Corvallis,US Lines: 32 Sender: zaccari@access1.digex.net Approved: zaccari@digex.net Message-ID: <199701260055.QAA12949@PEAK.ORG> Reply-To: Pat Kight NNTP-Posting-Host: access1.digex.net In-Reply-To: Bagno Caoda 1 head garlic, peeled and cloves separated 1 tin anchovies 1 cup high-quality olive oil 1 cup (1/2 pound) unsalted butter Chop garlic finely. Place garlic and anchovies in a small, heavy saucepan with olive oil. Heat gradually until it simmers, then continue simmering over a low heat until the garlic and anchovies disintegrate (can take up to an hour). Remove from heat and stir in butter, cut in small chunks, until it dissolves. Makes about two cups. Serve as a warm dip for raw vegetables or steamed artichokes, with good italian bread to catch the drips (then eat the bread!). Leftovers can be refrigerated and reheated. Bagno caoda can also be brushed on bread for exquisite garlic toast. Note: The long, slow heating caramelizes the garlic and anchovies into a sweet, salty paste. People who hate anchovies will never guess they are among the ingredients! Pat Kight kightp@peak.org -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.