Bagna cauda Recipe - Los Angeles Times
So you think you don't like anchovies? Well, I think you're wrong. Or at least I'd like to convince you otherwise.I, too, was once a hater of this oily, silver-skinned saltwater fish, and I blame it...
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Ingredients
- 10 anchovy fillets, cleaned (and rinsed if salt-packed) and finely chopped
- 5 garlic cloves, finely minced
- 1/4 cup (1/2 stick) butter
- 1/4 cup extra-virgin olive oil
- 1 pinch lemon zest strips
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