Semi-Traditional Bagna Cauda

Bagna Cauda

• 1/2 cup olive oil
• 1/2 cup butter
• 3 tablespoons minced garlic
• 1 can anchovies or 6 salt-packed anchovies (see below)
• 2 tablespoons minced parsley
• 1 lemon
• lots ground pepper
• pinches hot pepper flakes
• salt to taste
• raw and steamed vegetables for dipping

1. Warm olive oil and butter in saucepan. Add the garlic and anchovies. The pan will start to seethe and bubble as the ingredients warm through. Occasionally, use a wooden spoon to break up the anchovies.
2. When the garlic is softened and the anchovies are broken up add the parsley, the juice of 1/2 of the lemon, pepper and red pepper flakes.
3. Taste the bagna cauda. Add more salt or lemon juice to taste. You might not need much salt, as the anchovies are pretty salty on their own.
4. Keep the bagna cauda warm and use it as a dip for vegetables. Raw: carrots, cardoons, celery, cherry tomatoes, scallions, celery root, Belgian endive, etc.. Steamed: cauliflower, broccoli, potatoes, carrots, parsnips, etc.

Hydrating salt-packed anchovies

• salt-packed anchovies

1. If you can get them, salt-packed anchovies are just wonderful - full of flavor, fat and meaty. You can get them in specialty markets. Try to find one that does a good business; they're more likely to offer anchovies out of a big can, otherwise, you'll have to buy a tin for yourself. Any extra anchovies can be stored, covered with salt, in the fridge.
2. To hydrate the anchovies cover them with water, changing it every 15 minutes or so. After 3-4 changes, the anchovies will the soft and plump. Using your fingers or a butter knife, split the fillets off the spine (this is easier than it sounds). Scrape off any ooky, slimy bits.
3. If the fillets don't want to separate, your fish needs a little more soaking - let it go in for one more soaking.
4. When you're done, you'll have two fillets and a backbone. I toss the backbones as they're a little too spiky for my taste.