[Sca-cooks] Anchovies- OOP

[Avraham haRofeh]

> At a lot of hospitalities we do I put out that dip that someone posted
here
> a couple years ago.  Olive oil, whole garlic, peeled and separated, a tin
of
> anchovies.  All heated up and served warm (at least I do) next to the
> breadboard.  Folks go crazy for it.  When they ask what's in it and I tell
> them, they don't beleive it 'cuz *I* don't like anchovies'!

IIRC, that's called "bagna cauda", and is a traditional Piemontese dish from
Italy. It frequently also includes butter, and sometimes parsley.

Avraham

****************************************
Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)
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