Recipe#9581

Title: Bagna Cauda 01

From: Pat Kight kightp@peak.org 
 Newsgroups: rec.food.recipes 
 Subject: Bagna Cauda 
 Date: 6 Feb 1997 09:58:31 -0500 
 Message-ID: <199701260055.QAA12949@PEAK.ORG> 

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