Bagna Cauda

1. 1

   In a small saute pan, heat olive oil, garlic, lemon and anchovies over a very low flame until mixture just begins to bubble, about 2 minutes.

2. 2

   Add capers and parsley, stir and simmer a minute longer.

3. 3

   Anchovies will break up.

4. 4

   Add salt and pepper to taste.

5. 5

   Turn off flame, and serve in pan as a dip for julienned vegetables and cubes of a Tuscan-style loaf or a baguette.

No additional tips available.