SEATTLE / mbar/ Jason Stratton / serves 4
A delicious version of bagna caoda with leek and long pepper.
2 tbsp unsalted butter
¼ cup extra-virgin olive oil
20 oil-cured anchovy llets (such as Agostino Recca), drained of oil
8 cloves garlic, very thinly sliced
4 leeks, whites cut into small dice and rinsed well
1 cup cream
1 tsp ground long pepper Lemon juice to taste (optional)
1
Heat the butter and olive oil in a heavy-bottomed non-reactive pot over medium heat.
2
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.
3
Add leeks and continue to cook until the leeks are tender.
4
Add cream and continue to cook until the volume reduces by two-thirds.
5
Season with the long pepper and lemon if desired. Use immediately or cool down for future use.
6
Reheat over very low heat, adding a teaspoon of water or cream if it threatens to break.
Categorymain dish
Ingredients
2 tbsp unsalted butter
¼ cup extra-virgin olive oil
20 oil-cured anchovy llets (such as Agostino Recca), drained of oil
8 cloves garlic, very thinly sliced
4 leeks, whites cut into small dice and rinsed well
1 cup cream
1 tsp ground long pepper Lemon juice to taste (optional)
