Bagna-Cauda Butter (With Garlic And Anchovies)
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
44
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Heat the olive oil in a small saucepan over low heat
2
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 ten minutes)
3
Let cool completely
4
Process the butter in a food processor until smooth and creamy
5
Add the cooled garlic-anchovy mixture and a pinch of salt
6
Process until well blended
7
Taste and add more salt if needed
8
Transfer to a bowl and stir in the parsley
9
Refrigerate until firm enough to shape into a log
10
Put an 18-inch sheet of aluminum foil on your work surface
11
Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter
12
Enclose in foil and twist the ends to make a sealed log, like a tootsie roll
13
Refrigerate for up to one week, or freeze for up to six months