BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)
Steps:
- 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 ten 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 one week, or freeze for up to six months.
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jhay lo
[email protected]This recipe is a fail. Don't even bother trying it.
Isaa Shams
[email protected]I would not recommend this recipe to anyone. It was a waste of time and ingredients.
Onyeaghala Kings
[email protected]This is the worst recipe I've ever tried. It was bland, oily, and way too salty.
JB Corporation
[email protected]This recipe is missing some important ingredients. It needs garlic, anchovies, and butter.
Bilawal Bs
[email protected]I followed the recipe exactly, but my bagna cauda turned out grainy. I'm not sure what went wrong.
Fortune Ogbu
[email protected]This was way too salty for me. I think I'll omit the anchovies next time.
Lal Muhammad
[email protected]I found this recipe to be a bit bland. I think it could use some more garlic and anchovies.
Mistik Laboucan
[email protected]This was a bit too oily for my taste, but the flavor was still good. I think I would use less butter next time.
Md Tony
[email protected]I'm not a huge fan of anchovies, but I really enjoyed this recipe. The anchovies were not overpowering, and the overall flavor was very well-balanced.
mp.md. minhaj
[email protected]This is a classic recipe that never disappoints. The anchovies add a lovely depth of flavor, and the butter makes it smooth and rich.
Nozibusiso Nothile
[email protected]I've never had bagna cauda before, but this recipe was a great introduction. It was easy to make, and the flavor was delicious.
Moe Abbas
[email protected]This was a great way to use up some leftover anchovies. The flavor was amazing, and it was so easy to make.
Ehsan Haidri
[email protected]I made this for a party, and it was a huge hit! Everyone loved the creamy texture and the rich flavor.
ch ibrar ch ibrar
[email protected]This bagna cauda was delicious! The anchovies added a nice salty flavor, and the garlic and butter were perfectly balanced.
Dicer Downey
[email protected]I love this recipe! It's so simple, but the flavor is incredible. I always serve it with a variety of vegetables, and it's always a crowd-pleaser.
Marvelous
[email protected]This was my first time making bagna cauda, and I was really pleased with the results. It was easy to make, and the flavor was amazing.
Rolando Zuniga
[email protected]I've made this recipe several times, and it always comes out perfect. The garlic and anchovies give it a wonderfully savory flavor, and the butter makes it smooth and rich.
Shahid Ale
[email protected]This bagna cauda was a hit at my last party! The flavors were rich and complex, and the anchovies added a nice salty tang. I served it with a variety of vegetables, and everyone loved it.