Bagna Cauda
Recipe courtesy of
Martha Stewart
- Total:
- 30 min
- Prep:
- 20 min
- Cook:
- 10 min
- Yield:
- about 1 1/2 cups
- Level:
- Intermediate
Ingredients
Directions
Under cold running water, rinse anchovies. Blot dry, and remove all bones. In a mortar use the pestle to pound the garlic to a paste with a little salt and pepper. Add anchovies, and pound until roughly mashed.
In a small saucepan, warm olive oil and butter over medium-low heat. Add half the anchovy mixture, the red wine vinegar, and lemon zest. Gently simmer 2 minutes. Stir in remaining anchovy mixture. Taste, and adjust for seasoning. Transfer sauce to a warmed bowl or individual ramekins. Serve with assorted raw vegetables.
(c)2002 Martha Stewart Living Omnimedia, Inc. All Rights Reserved
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