Servings: 4-6 as per book ( but 8+ for me)Prep Time: 5 minutesCook Time: 1 1/2 hrsTotal Time: 1 1/2 to 2 hrs
Ingredients:
2½ cups Garlic Cloves, skins intact
2 cups Olive Oil
¼ cup Unsalted Butter, cut into bits
1× 2 oz can Anchovies
French Baguette Bread, crackers or veggies for dipping
Directions:
-preheat oven to 275F
-put garlic cloves into a heavey glass or ceramic baking dish and pour the olive oil over the top
-sprinkle the butter over the garlic
-lay the anchovies in a single layer on top
-cover with aluminum foil and bake for 1 1/2 hrs or until the garlic cloves are dense and limp-remove one clove to test; let it cool for a moment and then squeeze it gently between your fingers, the garlic should immediately burst onto your fingers, indicating that it is soft and spreadable–remove from the oven
-serve with sliced bread, crackers for spreading or raw veggies for dipping
* I like to serve this in either a dipper crockpot or a small fondue pot over a low flame to keep it warm, as it gets even better tasting (that is if it lasts that long)
* the garlic flavour is strong but sweet and the anchovy flavour is very mellow and a little of the spread goes a long way on a slice of bread
* This is a great appetizer for a get-together with friends!
* if you are ever in San Fran check out this restaurant, its very unique and fun, try the 40 clove chicken or the fall of the bone fabulous ribs…everything I have ever had there was excellent!
Read more: http://appetizer.betterrecipes.com/the-stinking-rose-bagna-cauda.html#ixzz3NVh721c2
From: http://appetizer.betterrecipes.com/the-stinking-rose-bagna-cauda.html