Leek Bagna Caoda with Long Pepper - 1889 Magazine
A delicious version of bagna caoda with leek and long pepper.
Ingredients
- 2 tbsp unsalted butter
- ¼ cup extra-virgin olive oil
- 20 oil-cured anchovy llets (such as Agostino Recca), drained of oil
- 8 cloves garlic, very thinly sliced
- 4 leeks, whites cut into small dice and rinsed well
- 1 cup cream
- 1 tsp ground long pepper Lemon juice to taste (optional)
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