Photo by Savorykitchen
Savorykitchen's Notes:
Expand1/2 cup olive oil Ask a question about this ingredient
1/2 cup butter Ask a question about this ingredient
3 tablespoons minced garlic Ask a question about this ingredient
1 can anchovies or 6 salt-packed anchovies (see below) Ask a question about this ingredient
2 tablespoons minced parsley Ask a question about this ingredient
1 lemon Ask a question about this ingredient
lots ground pepper Ask a question about this ingredient
pinches hot pepper flakes Ask a question about this ingredient
salt to taste Ask a question about this ingredient
raw and steamed vegetables for dipping Ask a question about this ingredient
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.
Ask a question about this stepWhen 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.
Ask a question about this stepTaste 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.
Ask a question about this stepKeep 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.
Ask a question about this stepIf 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.
Ask a question about this stepTo 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.
Ask a question about this stepIf the fillets don't want to separate, your fish needs a little more soaking - let it go in for one more soaking.
Ask a question about this stepWhen 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.
Ask a question about this stepOh my, I would be tempted to dip EVERYTHING in this. Kind of ashamed to admit this Italian girl has never tried Bagna Cauda. I must rectify that immediately. :)
Thanks ladies! Noney (Angelina's official grandmother appellation) was just a great lady. I love to honor her memory by cooking. @Sadassa_Ulna - give the salt-packed ones a try, they're really delicious. @Midge - thanks, it's pretty great. Wait til summer and serve it alongside some sliced tomatoes. Nomnom
I love the background story of Angelina and her restaurant, would love to hear more! This sounds really good, thanks for the tutorial on salt-packed anchovies. Sometimes I like anchovies and sometimes I hate them, so I look forward to trying the re-hydrated, salt-packed type.
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
Thanks again. I look forward to hearing about your anchovy exploits!