"The long, slow heating caramelizes the garlic and anchovies into a sweet, salty paste. People who hate anchovies will never guess they are among the ingredients"
Recipe by: adama
Rate this recipe (7 votes)
390 people have saved this recipe
1 head garlic, peeled and cloves separated
1 tin anchovies
1 cup high-quality olive oil
1 cup (1/2 pound) unsalted butter
Chop garlic finely. Place garlic and anchovies in a small, heavy saucepan with olive oil. Heat gradually until it simmers, then continue simmering over a low heat until the garlic and anchovies
disintegrate (can take up to an hour). Remove from heat and stir in butter, cut in small chunks, until it dissolves. Makes about two cups.
Serve as a warm dip for raw vegetables or steamed artichokes, with good italian bread to catch the drips (then eat the bread!).
Leftovers can be refrigerated and reheated. Bagno caoda can also be brushed on bread for exquisite garlic toast.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Discover the best rice recipes with pictures: risotto, basmati, brown rice. Try delicious rice free recipes.
Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!
Discover the best chocolate recipes with pictures: black, with milk, desserts, ice cream, pie, white chocolate, etc...