Photograph of the finished Bagna cauda

Italy · Sốt tỏi cá cơm Bagna cauda

Bagna cauda

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salted anchovies Salted anchovies 160 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Fresh milk Fresh milk 480 ml
  • Photograph of Olive oil Olive oil 320 ml
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Carrot Carrot 2

Method

  1. 1 Peel the garlic, remove the green sprouts in the center, then simmer the garlic in milk for 20 minutes until it softens and becomes mushy.
  2. 2 Remove the garlic, discard the milk, and then mash the garlic into a smooth paste.
  3. 3 Simmer the crushed garlic with olive oil over very low heat, making sure it does not boil.
  4. 4 Add the salted anchovies and stir for 15 minutes until the anchovies are completely dissolved and form a thick sauce.
  5. 5 Beat in the butter at the end for a smooth sauce, keep warm in a small saucepan, and use as a dip for raw vegetables.

With an appliance

  • Oven 50 min

    Replace step 1: put garlic and milk in a small, covered bowl, bake on the middle rack of the oven at 150 degrees for 25 minutes until the garlic is soft and the milk doesn't stick to the bottom; keep step 2 the same, discard the milk and crush the garlic before cooking the sauce.

Start cooking