Bagna Cauda

1. 1

   Soak in water for 5 minutes: 5 salt-packed anchovies.

2. 2

   Debone them and chop the fillets.

3. 3

   There should be about 2 tablespoons.

4. 4

   Heat some water to a simmer in the bottom of a double boiler or small pot.

5. 5

   Put the anchovies in the top of the double boiler or in a medium-size nonreactive heatproof bowl set over the simmering water and add: 6 tablespoons (3/4 stick) butter, 1/3 cup extra-virgin olive oil, 3 garlic cloves, peeled and sliced very thin, Zest of 1 lemon, 1/4 teaspoon fresh-ground black pepper.

6. 6

   Heat and stir until the butter is melted.

7. 7

   Taste and add as needed: Salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.