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Features for "Summer Bagna Cauda"
Served as appetizer. Non-vegetarian dish. Speciality: Occasion - Dinner Party.
Ingredients for "Summer Bagna Cauda" (Click here for measurement conversion) Whole Milk,
for soaking
2 ounces Anchovy Fillets
1/2 cup Extra Virgin Olive Oil
6 Garlic Cloves, finely chopped
1/4 cup unsalted
Butter, cut into small pieces
1 Tablespoon fresh Lemon Juice
Sea Salt
Fresh ground Black Pepper
Method for "Summer Bagna Cauda"
Put milk into a
shallow bowl. Add anchovy fillets; soak 10 minutes. Drain on paper towels, pat dry. Coarsely chop. Put 1/4 cup oil and the
garlic into a small saucepan over low heat. Cook until garlic softens but does not brown, about 5 minutes. Add anchovies.
Cook, whisking constantly, for 1 minute. Add butter. Cook, whisking, until butter has melted. Remove from heat. WHisk in the
remaiing 1/4 cup olive oil in a slow steady stream until mixture thickens and comes together. If the mixture separates at any
time, add 2 ice cuses, and whisk until mixture comes together, remove partially melted ice cubes. Whisk in lemon juice and
season with salt and pepper.
Comments
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6
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