SEATTLE / mbar/ Jason Stratton / serves 4
A delicious version of bagna caoda with leek and long pepper.
Heat the butter and olive oil in a heavy-bottomed non-reactive pot over medium heat.
Add anchovies and garlic and cook until anchovies begin to break apart and garlic just starts to get a little color. Lower heat and cook slowly, stirring every 5 minutes or so with a wooden spoon until the anchovies completely break down into a paste and reach a deep brown.
Add leeks and continue to cook until the leeks are tender.
Add cream and continue to cook until the volume reduces by two-thirds.
Season with the long pepper and lemon if desired. Use immediately or cool down for future use.
Reheat over very low heat, adding a teaspoon of water or cream if it threatens to break.
Ingredients
Directions
Heat the butter and olive oil in a heavy-bottomed non-reactive pot over medium heat.
Add anchovies and garlic and cook until anchovies begin to break apart and garlic just starts to get a little color. Lower heat and cook slowly, stirring every 5 minutes or so with a wooden spoon until the anchovies completely break down into a paste and reach a deep brown.
Add leeks and continue to cook until the leeks are tender.
Add cream and continue to cook until the volume reduces by two-thirds.
Season with the long pepper and lemon if desired. Use immediately or cool down for future use.
Reheat over very low heat, adding a teaspoon of water or cream if it threatens to break.
