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Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce) Recipe by GaylaJ. From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'.
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Composition of Bagna Cauda Anchovy Sauce:
- Get 3 - Anchovies (or anchovy paste)
- Give 1 clove Garlic
- You need 1 tbsp for Olive oil
- Make ready 1/2 tbsp - Butter
- Make ready 100 ml Heavy cream
- Give 1 - Black pepper
- Make ready 1 for ●Vegetables (use your favorite)
- Make ready 1 - Boiled asparagus, broccoli
- Need 1 for Carrots, chicory
- Give 1 of Baked king oyster mushrooms
- Make ready 1 Boiled kabocha squash
- Provide 1 of French baguette
Paired with a beautiful vegetable platter, it's the ultimate dip. Put the halved garlic cloves in a small saucepan and pour over half the milk. Strain the garlic through a sieve and discard the milk. Bagna càuda expands dramatically on an anchovy's ability to melt into a sauce.
Bagna Cauda Anchovy Sauce making process:
- Finely mince the anchovies.
- Add the olive oil and butter into a pan to stir-fry the anchovies. Pour in the heavy cream, and also add the grated garlic.
- Simmer slightly to reduce, then season with black pepper. Dish up the veggies, and serve with the sauce.
Instead of melting just a few anchovy fillets into the base of a sauce to subtly enhance its flavor, bagna càuda makes this the sauce's defining feature. Most recipes want the anchovies to dissolve and then disappear, leaving behind a whisper of savoriness. How To Make Bagna Cauda Recipe - Step By Step. First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer, cut into slices ready to serve.
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