Virgene's Bagna Cauda

By • May 10, 2011 • 1 Comments


10 Save

Author Notes: Virgene taught me the art of making pasta almost 20 years ago. The pasta machine with the hand crank, (you sissies with your power tools!) would be run by the menfolk while we gals sat around and sampled the wine. when the pasta was finally cut and resting, we would bring out the bagna cauda to resuscitate and reward the men.

I hadn't thought about this until Merril posted the recipe and cookbookchick asked me to post my version--so here 'tis.
lorigoldsby

Serves 6

  • 1 stick of unsalted butter
  • 6-8 cloves of garlic, finely chopped
  • 1 3 oz cans of flat anchovies in oil
  • 1/2 5 oz. can of sardines in olive oil
  • 1/2 pint half and half
  • kosher salt and coarse pepper
  • assorted vegetables (celery, cabbage, mushrooms, peppers)
  • loaf of crusty bread
  1. Melt butter, add garlic and cook on med to soften, about 8 minutes, then mash.
  2. Add anchovies and chopped sardines. Simmer for 10 minutes, reduce heat to lower flame and gradually add half and half, simmer softly another few minutes...
  3. Serve piping hot in small bowls.

Tags: Italian, savory

Comments (1) Questions (0)

Default-small
Default-small
Img_0007

over 1 year ago Kt4

That sounds like a lot of anchovies :-?