Cook the Book, A Week of Buvette: Potatoes w/ Bagna Cauda

Another recipe from the NYC and Paris restaurant and cookbook, Buvette.

Cook the book.

Bagna Cauda means "hot bath" in Italian, and is a Piemontese hot dip for crudite.

Anchovies, garlic, butter and olive oil.


Dip away.

Bread is even better than the raw veggies in my opinion, but warm smashed potatoes take this bath to a new level.

Have everything ready, this is best served warm.

Boil some Yukon gold potatoes and smash them.

In a small saucepan, heat 8 anchovy filets w/ 2 cloves of sliced garlic, a tablespoon of butter and 4 tablespoons of olive oil.

Heat on low for about 5 minutes until the anchovies melt.

Immediately pour this mixture over the warm smashed potatoes in a bowl.

Add some chopped kalamata olives, fresh parsley, and some chopped sundried tomatoes.

Sprinkle w/ sea salt and pepper and top w/ some boquerones (marinated white anchovies).

This made my mouth water, so simple and so delicious.

I savored every bite.


Tracy said…
this looks ridiculous, have to make it asap! love the mini buvette series idea too.