BAGNA CADA, creamy variation
Lenore’s favorite anchovie dish! Pronounced, ban-yah cal-da.
This one and it’s non-creamy counterpart is truly all over Italy from South to North, we were able to find one or the other on the menus in Italian restaurants.
1/2 cup unsalted butter
- 1/2 cup EVOO
- 1/4 cup choped anchovies
- 1 head garlic, cloves split, sprout removed, chopped
- 1/2 cup whole milk
Melt butter in small sauce pan over low heat; add oilive oil and anchovies; stir until anchovies dissolve about 2 minutes. Combine milk and garlic in small sauce pan and brin to simmer; cook until garlic is tender. Place into blender and pulse to puree. Add anchovie mixture and pulse to blend. Serve warm.
Serve with carpaccio of beef or salmon; or serve with squid stew and crusty bread! Or spread over thin slices of cooked pork. This is a very versitle sauce.