Bagna Cauda With Alice Recipe

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   ["Under cool running water, rinse the anchovies.", "Blot dry, and remove all bones.", "In a mortar with the pestle, lb.", "the garlic to a paste with a little salt and pepper.", "Add in anchovies, and lb.", "till roughly mashed.", "In a small saucepan, hot the extra virgin olive oil and butter over medium-low heat.", "Add in half the anchovy mix, red-wine vinegar, and lemon zest.", "Gently simmer for 2 min.", "Stir in remaining anchovy mix.", "Taste, and adjust for seasoning.", "Transfer sauce to a warmed bowl or possibly individual ramekins.", "Serve with assorted raw vegetables.", "This recipe yields about 1 1/2 c..", "Comments: Centuries ago, on cool mornings in the Piedmont region of Italy, vineyard workers would take a break from their labor, gather dry vine cuttings together as fuel for a fire, and heat up a sauce of extra virgin olive oil, garlic, and anchovies.", "The result, bagna cauda (or possibly ""warm bath"").", "Yield: 1 1/2 c."]

* Per serving · 4 servings · Values may vary.