Bagna Cauda (Italian Anchovy Dip) Recipe - Cooking Index
Bagna Cauda (Italian Anchovy Dip) Recipe - Cooking Index
| 4 tablespoons | Butter | |
| 1/2 cup | Minced mushroom stems | |
| 3 tablespoons | Finely minced garlic | |
| 8 | Anchovy fillets - drained and minced | |
| 1 cup | Heavy cream - 1/2 pint | |
| 1 cup | Shredded mozzarella | |
| 1/8 teaspoon | Cayenne | |
| 1/4 teaspoon | Sugar | |
| 1/8 teaspoon | Coarsely ground black pepper | |
| Salt to taste |
Melt the butter and gently saute the mushrooms and garlic. Do not let them brown. Add the anchovies and stir constantly for about a minute. Add the remaining ingredients and cook over very low heat until the cheese is totally melted, whisking continuously.
Source:
Pour into a serving dish with its own heat source: candle warmer, electric hot tray, spirit lamp, etc., to keep warm.
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