30 Minute Bagna Cauda

Is My Blog Burning? has challenged the culinary blogosphere to produce a home-made dinner in 30 minutes or less. My first thought was Bagna Cauda with all raw vegetables. (A more time-consuming version would include boiled potatoes, cardoons, broccoli, artichokes, etc.) You slice the veggies into spears then you prepare the garlic, anchovy, olive oil sauce. Quick, delicious and really beautiful with all the contrasting colors of the veggies arrayed on a plate. This recipe serves 4.

Sauce:
8 whole, peeled cloves of garlic
1/3 cup whole milk
2 tbsp unsalted butter
6 anchovy fillets with 1 tsp of their oil
1 cup extra virgin olive oil

Vegetable suggestions:
2 raw carrots
2 ribs celery
1 large red bell pepper
1 raw fennel bulb
1 head of long, thin radicchio di Treviso

Cut all vegetables into long, thin spears. Place the garlic, anchovies, their oil and milk into a small food processor and reduce to a paste. Place this mixture into a small sauce pan along with the oil and cook stirring for about 15 minutes. The sauce will be a separated thing, with oil on top and garlic/anchovy sediment on the bottom. That's o.k. anybody who tells you they get an amalgamated mayonnaise-y consistency is a liar! Place in a fondue pot or flameproof pot held over a sterno flame and serve with the vegetables and lots of crusty bread to soak up any dripped sauce from the fondue pot to the plate.

Tagged with: IMBB24 + 30Minutes