Ingredients for 6 persons: Extra
virgin olives oil Pietrantica
a glass
Butter, gr. 200 -
Garlic, 4 segments
White truffle (optional)
12 Pieces of anchovies Pietrantica
Salt
Preparation:
To put in a sauce-pan the butter, the oil and four
segments of garlic minced thin
To put the sauce-pan on the weak fire and to scaldare
the fat
Without however to take color to the garlic, that should
remain white.
It raise the sauce-pan from the fire, add the pieces of
anchovies
you leave to dissolve, blending with a spoon of wood
Bagna Cauda It is finished with a pinch of salt and a
white truffle cut in thin slice.
This Bagna Cauda it must be keept always warm and, to
such purpose, there is who use to present it on the
table in small sauce-pan, one for each table companion,
on appropriate chafing-dish.
The Bagna Cauda it is used in order to dep chard, fennel,
radishes, slices of broiled bread , pieces of raw
sausage.
It is excellent like seasoning for the fondue
bourguignonne and for the steaks to the grill.
Bagna Cauda 