Recipe of the Day | Bagna Cauda


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Tim Nordmann, proprietor of Mr. Meowski’s Sourdough, stocks a circle of relatives recipe for a standard Italian dip.

Bagna Cauda
1 cup extra virgin olive oil
8 tbsp of butter
8 tsp of anchovy paste
8 garlic cloves
1 loaf of Mr. Meowski Sourdough Bread
Blend oil, butter, anchovies and garlic in processor till easy. Transfer oil aggregate to heavy medium saucepan. Cook over low warmth quarter-hour, stirring, every now and then. (Sauce will separate.) Season with salt and pepper. Serve with bread.

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