Fermented ham? Was, Re: SC - don't cringe too bad....

[Elaine Koogler]

The recipe is from a restaurant in San Francisco (branch in LA) called The
Stinking Rose...if you're ever in that area and like/love garlic, don't miss this
one!!!

1 1/2 cups peeled garlic cloves
1 1/2 cups extra virgin oliveoil
2 oz. butter
1 can (2 oz) anchovies

1.  Place all ingredients inoven caserole, cover and place in 275 degree oven for
1 1/2 hours.
2.  Serve with bread and cut up veggies.

The only down side to this is that if you pig out, as I usually do, then you
smell of garlic for several days...but then who cares?  It's well worth the
sacrifice.

Kiri



Caitlin Cheannlaidir wrote:

> At 05:52 PM 3/28/00 -0500, Kiri wrote:
> >A similar kind of thing is an Italian dish called Bagna Calda...it's
> cholesterol
> >city:   olive oil, butter, many many garlic cloves and anchovies, all of
> which
> >gets baked for about 2 hours.
>
> Recipe, please?
>
> --Caitlin Cheannlaidir
>   caitlin at phosphor-ink.com
>   http://www.geocities.com/SoHo/Gallery/7249
>
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