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BAGNA-CAUDA BUTTER Recipe

3.5 stars - based on 1 vote
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This recipe for BAGNA-CAUDA BUTTER is from Best of the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C EVOO
1/4 C chopped Garlic
2 TBS finely minced anchovies (don't worry, they will melt in the hot pan).
1 C unsalted Butter, at room temperature, cubed
Sea Salt, preferably Gray Salt
1 TBS finely minced Fresh Italian (flat-leaf) parsley
Directions:
Directions:
EQUIPMENT: Food Processor

1. Heat EVOO in a small saucepan over low heat.

2. When oil begins to warm, add the garlic and anchovies, cook slowly, stirring until garlic becomes toasty brown and anchovies dissolve (about 10 mins). Remove from heat; allow to cool completely.

3. Process 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 mixture to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.

4. Put an 18-inch sheet of plastic wrap on your work surface. Spoon the butter down the center of the plastic wrap and shape into a log about 1 1/2 inches in diameter. Enclose the roll and twist the ends to make a sealed log. Refrigerate for up to 1-week, or freeze up to 6-months.

5. Use: Slice a fair-sized disc and place on a steak that is finishing in the pan; toss a generous knob into steamed clams at the last minute. Enjoy!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 mins / Cook Time: 10 mins / Total Time: 45 mins
Personal Notes:
Personal Notes:
NOTE: Add the garlic just when oil starts to warm so it does not caramelize too early; this will prevent the deep flavoring of the oil.

A wonderful meat or fish steak enhancer; incredible for flavoring cauliflower, broccoli or stuffed baked tomatoes.

 

 

 

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