Bagna cauda (2)
Instructions
Place over low heat in a saucepan with oil, butter, finely chopped garlic and FRY, preventing FRY.
Remove from heat and place the Bain-Marie Pan; Add the anchovy sauce and simmer until it is completely mixed.
Add the chopped truffle into very thin strips, add salt if necessary and boil one last time.
Ingredients and dosing for 4 persons
- 70 g of butter
- 40 g of olive oil
- Anchovy paste
- 1 clove of garlic
- 1 small truffles
- Salt
- Pepper