Bagna cauda (4)
Instructions
In a pan heat the oil and let the butter without coloring them.
Add two cloves of garlic chopped fine and continue cooking by placing the bowl in a Bain-Marie (water must always be to slight boil).
Add the anchovies, wash water, de-boned, chopped and let them loose with a wooden cookery.
At the end add the truffles cut into very thin slices.
Pour the bagna cauda in a sauce pan that holds the heat well and serve.
Ingredients and dosing for 4 persons
- 1 small white truffle
- 80 g of butter
- 80 g of olive oil
- 100 g of anchovies
- 2 cloves of garlic