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Ingredients
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For the Bagna Cauda
For the Shishito Peppers
Method
For the Bagna Cauda
- 1
Prepare the Garlic
Peel the garlic cloves and slice them thinly.
- 2
Cook the Bagna Cauda Base
In a medium saucepan, combine olive oil, unsalted butter, and the sliced garlic over medium heat. Cook gently for about 10 minutes until the garlic is soft but not browned.
- 3
Add Anchovies
Add the anchovy fillets to the saucepan and cook for an additional 5 minutes until they dissolve into the mixture.
- 4
Incorporate Cream
Stir in the heavy cream and allow the mixture to simmer for another 5 minutes. Remove from heat and keep warm.
For the Shishito Peppers
- 5
Prepare the Peppers
Rinse the shishito peppers under cold water and pat dry with a paper towel.
- 6
Heat the Oil
In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat.
- 7
Cook the Peppers
Add the shishito peppers to the skillet and sauté for about 5-7 minutes until they are blistered and slightly charred, stirring occasionally.
- 8
