Author Notes
This recipe is based on one from my husband's grandmother, Angelina. She was a great cook: she ran a restaurant in Greenwich Village, NY during the hipster-beatnik days. After selling the restaurant, she lived a full life with my husband's family until she died at the ripe old age of 99. Bagna cauda ("hot bath") is a dish for which there are as many recipes as there are cooks. This is my interpretation of her recipe (more butter, more garlic, more heat). Note: for a delicious variation use all butter, not olive oil, saute the remaining ingredients until softened and then smoosh into soft butter. Use the butter on a grilled beef or lamb or steaky fish like tuna of swordfish. —Savorykitchen
Ingredients
- 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
-
Pinch
hot pepper flakes
-
salt to taste
-
raw and steamed vegetables for dipping
- Hydrating salt-packed anchovies
-
salt-packed anchovies
Directions
- Bagna Cauda
-
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.
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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.
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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.
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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
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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.
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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.
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If the fillets don't want to separate, your fish needs a little more soaking - let it go in for one more soaking.
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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.
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