When I recently made
Beppe's recipe for Bagna Cauda, which includes anchovies, I was a little overwhelmed by the taste (to put it mildly) - but as I learned later I used the wrong kind of anchovies (
ersatz, and pickled too), and I probably didn't quite understand the instructions on how to eat it either....
I've now been able to get hold of real anchovies, preserved in oil, and recently I made the following nice and easy recipe that is also bagna cauda, but made and served in s slightly different manner, and that was a very positive experience.
Anchovies seem to me to be a great way of adding
umami flavour, but should be either used sparingly or with ingredients with enough
oomph to challenge its strong flavour.
Broccoli bagna cauda with pasta - 2 persons
250-300 gram broccoli, cut in small/bite-size pieces
3-4 cloves garlic, finely chopped
1-2 anchovie fillets (salted and cleaned or the kind in oil)
a dash of chili flakes or a little fresh, finely chopped chili
2-3 tablespoon olive oil
½-1 dl /50-100 ml / 1/4-½ cup white wine or Noilly Prat
pasta for two, f.ex. fusilli or conchiglie
fresh parmesan, coarsely shredded, 1-2 handful
fresh basil
Cut broccoli and steam in microwave until crisp-tender.
Boil pasta in lightly salted water.
While it's boiling, simmer garlic, anchovies and chili in olive oil a few minutes (garlic musn't burn). Stir it so the anchovies dissolve.
Add wine and let the alcohol evaporate.
Add broccoli and heat through.
Add pasta.
Serve sprinkled with parmesan and basil.
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