Bagna Cauda Anchovy Sauce

Name: Bagna Cauda Anchovy Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 3 Anchovies (or anchovy paste); 1 clove Garlic; 1 tbsp Olive oil; 1/2 tbsp Butter; 100 ml Heavy cream; 1 Black pepper; 1 ●Vegetables (use your favorite); 1 Boiled asparagus, broccoli; 1 Carrots, chicory; 1 Baked king oyster mushrooms; 1 Boiled kabocha squash; 1 French baguette

cookpad.japan @cookpad_jp

This is my own variation of a recipe that was on a cookbook that I bought about 15 years ago.
Acqua Pazza with Cod and Shrimp Heads -You can also use anchovy paste. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

This is my own variation of a recipe that was on a cookbook that I bought about 15 years ago.
Acqua Pazza with Cod and Shrimp Heads -You can also use anchovy paste. Recipe by Yuuyuu0221

Saved

Ingredients

4 servings

3Anchovies (or anchovy paste)
1 cloveGarlic
1 tbspOlive oil
1/2 tbspButter
100 mlHeavy cream
1Black pepper
1●Vegetables (use your favorite)
1Boiled asparagus, broccoli
1Carrots, chicory
1Baked king oyster mushrooms
1Boiled kabocha squash
1French baguette

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Steps

1

Finely mince the anchovies.
2

Add the olive oil and butter into a pan to stir-fry the anchovies. Pour in the heavy cream, and also add the grated garlic.
3

Simmer slightly to reduce, then season with black pepper. Dish up the veggies, and serve with the sauce.