Bagna Cauda

Adapted by StarChefs.com
December 2007
Yield: 2 Servings

INGREDIENTS:

10 cured anchovy filets
1 cup extra virgin olive oil
1 clove garlic, smashed
2 cups raw vegetables (baby carrots, celery, fennel, radishes etc.), cut into bite size pieces

METHOD:

Place anchovies, oil and garlic in a pot and cook on a low simmer until the anchovies start to break apart, approximately 20 minutes. Remove from the heat and muddle the anchovies until they are completely broken apart. Spoon the sauce over vegetables or serve in a ramekin as a dipping sauce.

Place anchovies, oil and garlic in a pot and cook on a low simmer until the anchovies start to break apart, approximately 20 minutes. Remove from the heat and muddle the anchovies until they are completely broken apart. Spoon the sauce over vegetables or serve in a ramekin as a dipping sauce.