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.
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.