Bagna caoda (4)
Instructions
Crush 80 g of peeled garlic cloves, cover with milk and cook them with 10 g of butter until you have a thick puree.
100 g anchovies add water and cook for another 5 minutes.
Pass it through a sieve and pour the puree in a pot of terriglia, season it with 50 g of butter and 2 glasses of olive oil extra virgin.
Heat to moderate flame for 5 minutes, move the pan on the stove to spirit and serve with a mixture of cooked and raw vegetables.
Ingredients and dosing for 4 persons
- 80 g of garlic (peeled cloves)
- 10 g of butter
- 100 g of anchovies water
- 50 g of butter
- 2 cups of olive oil extra virgin