Bagna cauda, the Northern Italian sauce of anchovies and garlic melted into butter and olive oil, is traditionally used as a dip for vegetables, but it's also a killer quick and easy pan sauce for steak.
'anchovy' on Serious Eats
Inspired by the flavors of bagna cauda, the famed Northern Italian vegetable dip made from melted butter, olive oil, garlic, and anchovies, this snack is like your classic buttered popcorn but with extra bold, grownup flavor.
This no-fuss, fail-safe oven-roasted tomato sauce is loaded with bold ingredients: salami, sherry vinegar, kalamata olives, capers and a smashed anchovy, all tied together with olive oil and a touch of white wine. Its secret ingredient? A bit of maple syrup for sweetness. Then, it's tossed with al dente spaghetti noodles and showered with Pecorino and lemon zest.
Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest.