(BAGNA CAUDA)
The name of this warm dip of melted butter, olive oil, anchovies and garlic means "hot bath." It is usually accompanied by raw vegetables. Pour a dry white Arneis or a Gavi with this.
Recipe information
Yield
Makes 4 servings
Ingredients
1 cup extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
8 canned anchovy fillets, chopped
3 garlic cloves, finely chopped
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
10 celery stalks, cut in half crosswise
6 green onions
Preparation
Heat first 4 ingredients in heavy medium skillet over low heat until butter melts and mixture simmers, about 3 minutes. Season with salt and pepper. Transfer to flameproof bowl. Place over candle or canned heat burner. Serve with vegetables.
