Made some Bagna Cauda tonight - I'd forgotten how delicious it is. Anyone else enjoy anchovies and garlic disolved in olive oil?
Bagna Cauda
- Thread starter professorchaos
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Mmmmm, sounds delishious!
Henry, what kind of anchovies did you use?
Henry, what kind of anchovies did you use?
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- #4
I used Spanish anchovies packed in olive oil. Seems to be a strange thing to have an opinion about, but I think the best anchovies come from the Iberian peninsula.
Vegetables - celery, cauliflower, artichokes. As you can imagine, it is good with just bread.
Since I seem to be on a funky fish kick, I think some Bacalao will be next. Perhaps Bacalao con Tomate or Brandade de Morue.
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Coat some linguine with that elixir and toss with toasted breadcrumbs for tavole di San Giuseppe or St. Joseph's pasta, traditionally served on March 19th.
Mmmmmm.
Mmmmmm.
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- #6
Yum! That is going to be dinner this week! Thanks Jim.
Great stuff, powerful enough to raise the dead.
I like to add a few red pepper flakes and some finely chopped parsley to mine, sometimes with a small amount of butter.
I like to add a few red pepper flakes and some finely chopped parsley to mine, sometimes with a small amount of butter.
Thanks for the post -- it was a great reminder.
[YOUTUBE]http://www.youtube.com/watch?v=U_K2MtvpK20&feature=related[/YOUTUBE]
+1 Jim, I use it as spaghetti sauce, it's délicious with a glass of dry white wine 
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i was wondering if any one else remembered mr. garibaldi?
