Anchovy-Garlic Dip with Breadsticks and Vegetables
From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart
| Serves | 6 |
Introduction
This delicious appetizer comes from Italy, where it is called bagna cauda. It literally translates as “hot bath,” and you may want to take a bath in it when you taste it. Marcella Hazan, the prominent Italian food writer and teacher, refers to this dip as peasant food. Those lucky peasants–garlic, anchovies, butter, and cream, the makings for a great start to a meal. The accompanying vegetables can be prepared hours in advance. Either place in lock-top plastic bags in the refrigerator, or arrange on a serving platter and cover with damp paper towels and refrigerate.
The dip can also be prepared in advance, refrigerated, and then gently warmed. It will look separated, but as it warms, whisk vigorously and it will recombine.
Ingredients
| ¾ | cup extra-virgin olive oil | |
| 4 | cloves garlic, peeled and thinly sliced | |
| 10 | anchovy fillets, chopped | |
| ½ | cup whipping cream | |
| 2 | Tbsp. unsalted butter. | |
| ~ | Freshly ground pepper, to taste | |
| 12 | thin, crisp breadsticks or toasted slices of French bread | |
| 1 | red bell pepper, seeded, deveined, and sliced | |
| 1 | yellow bell pepper, seeded, deveined, and sliced | |
| 12 | baby carrots | |
| 8 | oz. small spinach leaves | |
| 2 | cups broccoli florets | |
| 1 | doz. scallions with about 2 inches green part |
Steps
- Pour olive oil into a ½-quart saucepan over low heat. Add garlic slices and allow oil and garlic to simmer for 25 minutes. Garlic will brown; be careful it does not burn. Add chopped anchovies to oil, which will make oil sizzle. Stir briefly until anchovies have almost dissolved, about 1 minute. Add whipping cream and cook mixture over low heat until it thickens slightly, about 10 minutes longer. Add butter and a few grinds of pepper.
- Place pan over a candle or small burner unit to keep dip warm. Arrange breadsticks or bread and vegetables on a platter. Provide plenty of napkins and small plates to control drips.
This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.