You are here

Bagna Cauda Marinara

Barbecue.Master's picture
Ingredients
  Whipping cream 2⁄3 Cup (10.67 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 8 Clove (40 gm), crushed
  Canned anchovies 2 Ounce, drained and pounded in a mortar (1 can)
  Finely chopped walnuts 1⁄4 Pound
  Black pepper To Taste
Directions

Heat cream and oil very gently in a shallow, heavy pan.
Add garlic and cook for 5 minutes.
Remove pan from heat and stir in anchovies and walnuts.
Return the pan to low heat and stir until anchovies are well blended into the sauce.
Season with black pepper.
Keep the dip warm by pouring it into a fondue or earthenware pot and placing over low heat.
Be careful not to let the sauce boil.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Pepper
Interest: 
Gourmet

Rate It

Your rating: None
4.136665
Average: 4.1 (15 votes)