Bagna Càuda

下ごしらえ

材料

作り方

手順

1. 1

   Gently heat the olive oil and butter in a small saucepan over very low heat.

   約2 分

   調理のヒント： Using a low heat is crucial to prevent the garlic from browning too quickly.

2. 2

   Add the thinly sliced garlic to the oil and butter mixture.

3. 3

   Cook the garlic very slowly for about 15-20 minutes, stirring occasionally, until it is very soft and translucent but not browned.

   約20 分

   調理のヒント： The garlic should melt into the oil, not become crispy.

4. 4

   Stir in the minced anchovy fillets.

5. 5

   Continue to cook, stirring constantly, until the anchovies have completely dissolved into the oil, about 5 minutes.

   約5 分

   調理のヒント： The anchovies will break down easily with the heat and stirring.

6. 6

   If using, stir in the red wine and a pinch of freshly ground black pepper.

   調理のヒント： The red wine adds a subtle depth of flavor.

7. 7

   Serve the Bagna Càuda immediately, keeping it warm in a fondue pot or over a very low heat.

   調理のヒント： A small chafing dish or a candle-warmed fondue pot works perfectly to keep the sauce at an ideal dipping temperature.

8. 8

   Arrange the prepared carrots, celery stalks, bell pepper strips, radishes, and sliced crusty bread around the warm sauce for dipping.

   調理のヒント： Experiment with other vegetables like blanched asparagus, roasted potatoes, or endive leaves.