Yields about 2-1/2 cups.
by Paul Bertolli
from Fine Cooking
Serve this "hot bath" of anchovies and garlic with a colorful platter of raw fresh vegetables: endive, carrots, small tomatoes, sliced fennel bulb, broccoli or cauliflower florets, artichoke hearts, radishes-whatever is in season. This recipe can easily be halved.
1 small head fresh garlic (about 2 oz.)
600g can salt-packed anchovies, filleted
1-1/2 cups extra-virgin olive oil
Peel the garlic, cut the cloves in half lengthwise, and slice each one as thin as possible.
In a heavy-based saucepan or a water bath (bain marie), combine the anchovies, garlic slices, and olive oil. Over a low flame, cook until the anchovies have "melted," 12 to 15 minutes in the pan, a bit longer in the water bath. Stir often with a wooden spoon. The anchovies should fall apart and form a thick sediment in the pan; the garlic will also soften both in texture and in pungency. Bagna cauda will keep for a week.
nutrition information (per serving):
Photo: Brian Hagiwara