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Bagna cauda 4-Sicilian Style

1/4 cup olijfolie

3 gehakte tenen knoflook

2 bosuitjes, het wit gehakt

zout

peper

2 ounces ansjovisfilet

sap van 1 citroen

1/4 cup witte wijnazijn

1/2 theelepel tabasco

2 theelepels gehakte pimento
  • Omschrijving recept: Sausjes; Italiaans (SiciliŽ)
  • Bron: Don Baratta

Bereiding

Using a medium skillet, heat olive oil and simmer garlic, onions, salt and pepper for 5 minutes.

Add anchovies and blend in with a fork.

Add remaining ingredients and mix well at a slow simmer.

Pour sauce into a chafing dish and keep warm without letting it boil.

Notities

Vegetables used for dipping should be as fresh as possible. Cabbage, fennel and artichokes should be steamed first, but others, like cucumbers, zucchini, bell peppers, turnips and celery can be eaten raw.