Bagna Cauda Buter
From mystic_river1 16 years agoIngredients
- PREP TIME INCLUDES roll UP TIME shopping list
- --------------------------------------------------- shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 1/4 cup chopped garlic shopping list
- 2 tablespoons very finely minced anchovies shopping list
- 1 cup (1/2 pound) unsalted butter, at room temperature shopping list
- sea salt, preferably gray salt shopping list
- 1 tablespoon very finely minced fresh Italian (flat-leaf) parsley shopping list
How to make it
- 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.
People Who Like This Dish 2
- victoriaregina USA, VA
- mmmmgood TX
- cheryilyn Salem, OR
- mystic_river1 Bradenton, Florida
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments