Bagna Cauda
Raw veggies and/or rustic bread
1 cup Extra Virgin Olive Oil - Now's the time to use the good stuff. No holding back.
1/2 cup butter
5 cloves garlic, minced
4 anchovy fillets - rinsed

My wife's family calls the soupy remains at the bottom of any dish "mogi-mogi" (pronounced "mo-gee, mo-gee"). I'm not sure why but it's probably Italian dialect or slang for "eat-it, eat-it". In any event, it's what they fight over at the end of the meal. I've only been around for about 20 years but I'm getting pretty good at the mogi-mogi grab. When you want to force the mogi-mogi, make bagna cauda.

Heat butter and EVOO on low until melted. Add garlic and saute gently a few minutes. Add anchovies and let them break down gently. Serve in a heated ramekin or bowl with veggies/bread surrounding. Dive in. Prosecco is perfect with this appetizer. For that matter, Prosecco is great with almost every appetizer!

Posted by Pat on March 5, 2009 10:56 AM

Printer Friendly Version

RSS Feed