Recipe

Bagna Cauda Buter Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 10 months ago In the Piedmont region of Italy, eating bagna cauda is a favorite ritual. The diners gather around an earthenware pot filled with hot olive oil, anchovies, and garlic, and they dip raw vegetables or bread into the "hot bath"a kind of Italian fondue. ... More Prep:20m Cook:10m Servings:12	Mystic_rive
	because the dish is so simple its critical to use extravirgin olive oil and the best meatiest anchovies you can find

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Ingredients

PREP TIME INCLUDES ROLL UP TIME

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1/4 cup extra-virgin olive oil

1/4 cup chopped garlic

2 tablespoons very finely minced anchovies

1 cup (1/2 pound) unsalted butter, at room temperature

Sea salt, preferably gray salt

1 tablespoon very finely minced fresh Italian (flat-leaf) parsley

Directions

Heat the olive oil in a small saucepan over low heat.

When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring, until the garlic becomes toasty brown and the anchovies dissolve, about 10 minutes.

Let cool completely.

Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed.

Transfer to a bowl and stir in the parsley.

Refrigerate until firm enough to shape into a log.

Put an 18-inch sheet of aluminum foil on your work surface.

Spoon the butter down the center of the foil into a log about 1 1/2 inches in diameter.

Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll.

Refrigerate for up to 1 week, or freeze for up to 6 months.

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