IO71245@MAINE.BITNET (11/15/90)
Bagna Cauda (from Jeff Smith's -The Frugal Gourmet-) 1/2 cup olive oil 1/4 lb. butter (1 stick) - not margarine! 5 cloves garlic, finely chopped 6 anchovy fillets, mashed black pepper Heat oil and butter together in top of double boiler. in a small skillet cook the garlic in a bit of this oil until soft. add the anchovies, and cook till the fish turns into a paste, about 5 min. mix this paste with the hot oil and butter. transfer to a chafing dish or fondue pot to keep warm on the table (it congeals as it cools.)
BLH100S@ODUVM.CC.ODU.EDU (Becky Hudgins) (11/16/90)
Sometime back someone asked for a recipe for Bagna Cauda, a hot creamy dip with garlic and anchovies. I lifted it from _The Good Housekeeping Illustrated Cookbook_ by Zoe Coulson, c 1980 by the Hearst Corp. and modified it only slightly. 2 cups heavy cream 3 tablespoons butter 1 garlic clove 1 2-oz. can anchovy fillets salt thyme oregano black pepper Mince the garlic. Drain and mash the anchovies. In a good-sized saucepan, heat the cream to boiling, and then cook it, stirring, until it's reduced to about a cup and a third. Remove from heat. In another saucepan, cook the garlic for about a minute in the hot butter. Stir in the anchovies, salt, thyme, oregano, and pepper. All the spices are to taste. Start with about a teaspoon each of the thyme and oregano, and a half-teaspoon each of the salt and pepper. Cook, stirring, until smooth. Remove from heat. Use a wire whisk to stir in the cream, gradually, until the whole works is of an even consistency. I served this at a party one time, and I thought it was great, but it didn't go over real well. For some reason unknown to me, some people just don't like anchovies. Anyway, you do need to keep it hot -- serve it in a candle-warmer dish or something -- or else it will separate. Makes a great dip for veggies -- the usual, like celery, red and green peppers, broccoli, zucchini, mushrooms -- and not bad on breadsticks, either. Becky Hudgins - BLH100S@ODUVM