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Ingredients
- 10 x salt-packed anchovies - (to 12)
- 6 x garlic cloves Coarse salt to taste Freshly-grnd black pepper to taste
- 1 c. extra-virgin extra virgin olive oil
- 4 Tbsp. unsalted butter 1/2 stick Red-wine vinegar Zest of half a lemon optional Assorted raw vegetables
Directions
- Under cool running water, rinse the anchovies. Blot dry, and remove all bones. In a mortar with the pestle, lb. the garlic to a paste with a little salt and pepper. Add in anchovies, and lb. till roughly mashed.
- In a small saucepan, hot the extra virgin olive oil and butter over medium-low heat. Add in half the anchovy mix, red-wine vinegar, and lemon zest. Gently simmer for 2 min. Stir in remaining anchovy mix. Taste, and adjust for seasoning.
- Transfer sauce to a warmed bowl or possibly individual ramekins. Serve with assorted raw vegetables.
- This recipe yields about 1 1/2 c..
- Comments: Centuries ago, on cool mornings in the Piedmont region of Italy, vineyard workers would take a break from their labor, gather dry vine cuttings together as fuel for a fire, and heat up a sauce of extra virgin olive oil, garlic, and anchovies. The result, bagna cauda (or possibly "warm bath").
- Yield: 1 1/2 c.
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