MICROPLANED GARLIC RECIPES

Name: Bagna Cauda
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: about 2 cups sauce
Cuisine: european
Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil; 4 to 5 cloves garlic, peeled and microplaned or minced; 12 anchovies preserved in olive oil, drained and chopped; 1/3 to 1/2 cup unsalted butter, cut into chunks; A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

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BAGNA CAUDA RECIPE | NIGELLA LAWSON | FOOD NETWORK

Bagna Cauda Recipe | Nigella Lawson | Food Network image

Provided by Nigella Lawson : Food Network

Categories appetizer

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield about 2 cups sauce

Number Of Ingredients 5

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 to 5 cloves garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

Steps:

Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
Dip in the crudites and eat.

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