Prior to my English cousin Andrew’s arrival, it had been agreed that we would cook together; I realized when he got here and brought with him a jar of homemade orange marmalade made with treacle that the man knew a lot about cooking and food in general.
When Andrew realized our house was endowed with a rather large vegetable garden and orchard, he decided that our first course would be bagna cauda.
Talk about the perfect choice when you are pressed for time and still want to feed yourself well!
- Vegetables such as carrots, tomatoes, artichokes, cauliflower, anything! either fresh or steamed and cut in bite-size pieces.
- 1 can of anchovies in oil
- 4 ounces of unsalted butter
- 6 cloves of garlic, mashed
- 1/2 cup of extra-virgin olive oil
- hard-boiled eggs (optional)
- Mash or chop the anchovies and place in a saucepan; add the garlic and oil and butter and heat the mixture slowly.
- Place all the vegetables (plus eggs if using) in a platter. Whisk the sauce until it emulsifies and place in a small dipping bowl. Serve warm, dipping the veggies in the sauce.
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