Warm garlic anchovy dip - (bagna cauda)– piemonte
Embrace the richness of bagna cauda in this warm garlic anchovy dip, a traditional delicacy from Piemonte that promises a burst of flavors.
Ingredients:
- 80 grams garlic cloves
- 150 milliliters whole milk
- 100 grams anchovies (preferably salted, remove fillets)
- 350 milliliters extra-virgin olive oil
- 5 milliliters red wine vinegar
Instructions:
- Combine the garlic and milk in a saucepan and simmer gently for 25 minutes without letting it boil. Strain the milk.
- In a food processor or blender, mix together anchovies, garlic, vinegar, and olive oil until smooth for about 5 minutes. If you don't have a food processor or blender, you can mash the garlic with a fork and chop the anchovies finely. The texture may be slightly different but it works fine.
- Transfer the mixture to a terracotta pot, double boiler, or clay pot. Cook over very low heat, stirring constantly for 30 minutes. The heat should be enough to warm the mixture and melt the anchovies without frying them.
Summary:
- Calories: 3456 kcal
- Fat: 336 g
- Protein: 48 g
- Carbs: 73 g
- Potassium: 1684 mg
- Magnesium: 174 mg