Summer Bagna Cauda
Set out a dish of peppery extra-virgin olive oil with a dash of aged balsamic vinegar, Vincotto (sweet Italian vinegar), or verjus for dipping.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Put milk into a shallow dish. Add anchovy fillets; soak 10 minutes. Drain on paper towels; pat dry. Coarsely chop.
Step 2
Put 1/4 cup oil and the garlic into a small saucepan over low heat. Cook until garlic softens but does not brown, about 5 minutes. Add anchovies. Cook, whisking constantly, 1 minute. Add butter. Cook, whisking, until butter has melted.
Step 3
Remove pan from heat. Whisk in the remaining 1/4 cup oil in a slow, steady stream until mixture thickens and comes together. If the mixture separates at any point, add 2 ice cubes, and whisk until mixture comes together; remove partially melted ice cubes.
Step 4
Whisk in lemon juice, and season with salt and pepper. Serve warm or at room temperature with the vegetables and the figs.
