Bagna Cauda Aglio
1 head of garlic
1 tablespoon butter
1 anchovy minced
1 Extra virgin olive oil; as needed (about 1/4 cup)
1. Preheat oven to 275F. Peel most of the outer papery skin of the garlic head, but do not remove individual cloves. Cut head cross-sectionally about one-fifth distance from the top, enough to open each clove.
2. Place garlic heads in small ramekins with open portions facing up. Top with butter and anchovy. Pour olive oil to cover garlic.
3. Bake for 90 minutes.
Serve with crusty bread, vegetables, or crackers. The cloves will be nearly caramelized and can be spread. The whole head can be served with a small appetizer knife for removing and spreading each clove.
Pairs Well With
Most traditional recipes for this love-it-or-hate-it delight focus on dipping vegetables into the warm oil. The real treat is to spread the softened garlic onto crusty pieces of bread. If you don’t like garlic, don’t bother. If you really don’t like garlic, you probably shouldn’t snack with me.