| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped garlic
- 2 tablespoons very finely minced anchovies
- 1 cup unsalted butter, at room temperature
- sea salt, preferably Gray salt
- 1 tablespoon very finely minced fresh Italian (flat-leaf) parsley
Instructions
- Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
- Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
- Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 552 |
| Total Fat | 60 g |
| Saturated Fat | 31 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 127 mg |
| Sodium | 229 mg |
| Serving Size | 1 of 4 servings |
| Calories | 552 |
| Total Fat | 60 g |
| Saturated Fat | 31 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 127 mg |
| Sodium | 229 mg |
Reviews
We used the frozen bagna cauda “coins” on a hot baked pizza crust, letting the mixture melt just enough to spread evenly over the crust. Then just before serving, I very generously sprinkled Parmigiano-Reggiano all over the crust, and popped it back into the oven just long enough to turn a light golden brown. So easy, & talk ’bout YUM !!!!!!!!!!!