Serves: 4 as an appetizer (approx. 1 cup)
Wine Pairing: Crios de Susana Balbo Torrontes or Cliff Lede Sauvignon Blanc.
Perfect for this time of year when our garden veggies are coming back into season, this simple dipping sauce or "bath" for raw vegetables and crusty bread is adapted from a recipe in the famed revolutionary chef Alice Waters' classic "The Art of Simple Food." One of the most influential female chefs of all time, she taught us to delight in the simple things rather than fussing them up too much. I take the liberty of adding fresh parsley to this classic dish, but it's equally good without.
- 5 salt-packed anchovies
- 6 Tbsp. extra-virgin olive oil
- 3 garlic cloves, peeled and thinly sliced
- Zest of one lemon
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. finely chopped fresh parsley (optional)
- Assorted raw vegetables and crusty Italian semolina bread
- Soak anchovies in water for 5 minutes, then debone and finely chop.
- Heat water to simmer in a double boiler. In the top pot, combine all ingredients. Heat and stir until butter is melted. Salt to taste.
- Serve warm as a dipping sauce for bread and vegetables.
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