BAGNA CADA

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As seen in our FEAST OF THE SEVEN FISHES night before Christmas dinner show.

Ingredients:

  • 1/2 cup unslated butter

    1/2 cup EVOO

    1/3 cp chopped anchovies

    1 head garlic, cloves split, sprout removed, chopped coarsely

     

Method:

Melt butter in small sauce pan over low heat; add EVOO and anchovies. Stir until anchovies dissolve about 2 minutes. Combine milk and garlic in small sauce pan and bring to simmer. Cook until garlic is tender. Place into serving container over candle to keep warm during service.

Serving suggestions: carpaccio of beef or salmon; thin sliced pork; vegetable crudities (especially celery!); and salt cod arncini.

 






TO RECIPES

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