Today's dish: Bagna Cauda, a garlicky dip, rich with anchovies. The name comes from its native Italy (figures, huh), and means, in Piedmont dialect, "hot dip" or "hot bath." Similar dishes are served in Argentina and Mexico, as well.
I bought dried anchovies during our recent trip to Puerto Vallarta; they should also be available in Hispanic stores. Or substitute a tin of anchovies, if you like.
|Anchovies, in the flesh. (Or scales.) In Michigan, we called these smelt.|
Bagna Cauda is easily made up to a day beforehand, and stored in the fridge until ready for use. (Garnish it with sliced red peppers for a festive look.) Serve with fresh vegetables, crackers or crusty French bread to scoop up its garlicky goodness.
(our version is via Epicurious.com; go here for the full post.)
Whir all ingredients together in a blender; cook 15 min. over low heat, stirring frequently. (May be refrigerated at this point.) Serve warm, in either a slow cooker or over a heater.
|"Bagna Cauda a la Champaquí 019" by Fernando Lopez Anido - Own work. Licensed under GFDL via Commons (Wikipedia0|
Tomorrow: Salmon with Wasabi Salsa Verde