Corradetti Bagna Caulda
1 lb unsalted butter
1 head garlic, minced
6 cans anchovies
2 to 3 Cups olive oil (good quality)
Put all ingredients in an electric skillet and let simmer for
one hour to allow the anchovies and garlic to soften and infuse their
the oil. The anchovies impart a rich, salty flavor (no "fishiness").
Once the sauce is hot, you can dip different items into it to
absorb the flavors. Some favorites are:
Filet Mignon, 1-inch cubes
Chicken Breast, 1-inch cubes
Jumbo shrimp, peeled
Curly cabbage, leaves separated
Bell Peppers, all colors, 1-inch cubes
Swiss Cheese, 1-inch cubes
Anything else your heart desires!
Make sure the chicken is fully cooked before consumption. Be
"baby sit" the cheese cubes so they don't melt completely into
Enjoy with a Vino Noceto Sangiovese!
Courtesy of Michelle & Drew Corradetti, Big Nuts