 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
In the Piedmont region of Italy, eating bagna cauda is a favorite ritual. The diners gather around an earthenware pot filled with hot olive oil, anchovies, and garlic, and they dip raw vegetables or bread into the hot bath a kind of Italian fondue. Read more . I think the same seasonings make an incredible butter for flavoring cauliflower, broccoli, or stuffed baked tomatoes. Let a nugget melt onto a grilled beef steak or fish steak, or toss a generous knob into steamed clams at the last minute. Chef Michael Chiarello Ingredients:
prep time includes roll up time |
1/4 cup extra-virgin olive oil |
1/4 cup chopped garlic |
2 tablespoons very finely minced anchovies |
1 cup (1/2 pound) unsalted butter, at room temperature |
sea salt, preferably gray salt |
1 tablespoon very finely minced fresh italian (flat-leaf) parsley |
Directions:
1. Heat the olive oil in a small saucepan over low heat.
2. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring, until the garlic becomes toasty brown and the anchovies dissolve, about 10 minutes.
3. Let cool completely.
4. Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed.
5. Transfer to a bowl and stir in the parsley.
6. Refrigerate until firm enough to shape into a log.
7. Put an 18-inch sheet of aluminum foil on your work surface.
8. Spoon the butter down the center of the foil into a log about 1 1/2 inches in diameter.
9. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll.
10. Refrigerate for up to 1 week, or freeze for up to 6 months.
|
|