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We hope you got benefit from reading it, now let’s go back to bagna cauda anchovy sauce recipe. You can cook bagna cauda anchovy sauce using 12 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Bagna Cauda Anchovy Sauce:
- Prepare 3 Anchovies (or anchovy paste)
- You need 1 clove Garlic
- Get 1 tbsp Olive oil
- Provide 1/2 tbsp Butter
- Use 100 ml Heavy cream
- You need 1 Black pepper
- Take 1 ●Vegetables (use your favorite)
- Use 1 Boiled asparagus, broccoli
- Take 1 Carrots, chicory
- Take 1 Baked king oyster mushrooms
- You need 1 Boiled kabocha squash
- Provide 1 French baguette
Instructions to make Bagna Cauda Anchovy Sauce:
- Finely mince the anchovies.
- Add the olive oil and butter into a pan to stir-fry the anchovies. Pour in the heavy cream, and also add the grated garlic.
- Simmer slightly to reduce, then season with black pepper. Dish up the veggies, and serve with the sauce.
Place the serving dish with the vegetables in the middle of the table as well. Bagna càuda expands dramatically on an anchovy's ability to melt into a sauce. Instead of melting just a few anchovy fillets into the base of a sauce to subtly enhance its flavor, bagna càuda makes this the sauce's defining feature. Most recipes want the anchovies to dissolve and then disappear, leaving behind a whisper of savoriness. Bagna Cauda from Piedmont is one of those iconic dishes that you come across repeatedly when you read about Italian cuisine.
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