Bagna Cauda

Ingredients

• 1 cup VILLA FRIZZONI® oil olive extra virgin in tin (#23158)
• 3 ounces anchovy fillet in olive oil (#28220)
• 3 ounces garlic whole peeled fresh (#C7880)
• 2 ounces butter solid grade AA unsalted sweet cream, refrigerated (#73410)

Preparation

1. Add about 10 cloves of garlic to the olive oil and simmer on low heat for approximately 5 minutes, or until garlic is soft and brown but not crispy.
2. Add anchovies to the olive oil and simmer on low heat for about 5 more minutes, then remove from heat.
3. Whisk in the butter.
4. Serve with bread and fresh vegetables for dipping.

• Servings: 1
• Type: Appetizer
• Categories: The Dish, Recipes