Bagna Cauda

Learn how to prepare this special treat made with moist, recently cured garlic

Ingredients

4 garlic electric-light bulb , cloves peeled3/4 cup dry white wine1/2 cup butter2 oz . anchovy fillets , coarsely chopped1 cup supernumerary - virgin olive oil

Serve with6 to 8 cardoons , parboiled ( see note)12 to 18 modest new Solanum tuberosum , roasted3 big Cynara scolymus , boiled , farewell and heart part and kick the bucket discarded6 spring onions , grilled12 to 18 little radishes , trimmed4 transfuse large leafy Green ( Cichorium endivia , radicchio , arugula , etc.)1 loaf country - style sugar

Makes 4 to 6 servings

Bagna caudameans “ red-hot bathing tub . ” It is a special goody made with moist , recently cured Allium sativum . For accompanying vegetables , choose whatever is in time of year . You will ask a flaming - proof bowl with a stand and a votive candle to keep the sauce quick . Or rig a stand from two brick placed on their side . Set the votive between , and rest the dish atop the bricks .

dilute each garlic clove into five or six thin , lengthwise slices . Place the Allium sativum in a intermediate saucepan , add the wine , and set over down heat . Simmer 10 to 15 minutes , until the garlic begins to soften . Meanwhile , dissolve the butter in a lowly saucepan , then call forth in the anchovies . Simmer two or three arcminute , until the anchovy commence to kick downstairs up . append the olive crude , high temperature through , and conjure up the mixture into the garlic and wine . Simmer the sauce for three or four minutes , remove from the heat , and set aside .

organise the vegetables , and arrange them on a large platter . Heat the gelt , cut it into orotund chunks , and twine it in a heavy cloth napkin to keep it warm .

fructify the stand with a votive candle in the shopping mall of the disc or alongside it . Reheat the sauce , light the cd , then swarm the sauce into the fire - proof stadium . Arrange all the elements in the shopping mall of the tabular array . guest use their fingers to dip the vegetable and pelf into the sauce .

Note : To organize cardoons , have a pot of boiling salt H2O quick . Select the tender , internal stalks , and trim away any leaf . Cut them in half lengthwise , trim away the elusive membrane on the interior of the stalk , and scrape up off coarse fibers from the exterior . slue into 3 - column inch pieces and rinse . Simmer the cardoons in the urine until just raw , 10 to 20 arcminute , depending on size and assortment . waste pipe , refresh in brief in ice piddle , and drain again .

This recipe originally appeared inKitchen Gardener#19 ( February 1999 ) .

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