Planet Green
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Ingredients:
1 cup extra virgin olive oil
¼ cup plus 1 tablespoon minced garlic
8 to 10 anchovy fillets, rinsed, drained and chopped
½ teaspoon fresh lemon juice
Salt, to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
2 pinches cayenne
4 (8 ounces each) heirloom tomatoes, ¼ inch thick slices
½ cup chopped mixed olives
Method:
In a saucepot, heat ¼ cup of the oil over medium heat. Add the garlic and cook, stirring, until fragrant and soft (do not brown), about 1 minute. Add the remaining oil and the anchovies; lower the heat to low, and cook, stirring, until the anchovies dissolve, about 8 to 10 minutes. Remove from the heat and stir in the lemon juice. Adjust the seasoning with salt, pepper and cayenne (keeping in mind that the anchovies are salty).
Transfer to a blender and pulse. Decoratively arrange the tomatoes on a large platter and season lightly with salt and pepper. Sprinkle the olives on top of the tomatoes. Transfer the Bagna Cauda to an earthenware or fondue pot fitted with a flame underneath and place in the middle of the tomatoes. Drizzle the tomatoes with some of the Bagna Cauda and serve.
Yield: 4 servings
Editor's Note: Look for sustainably harvested fish and organic, locally-grown tomatoes, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
Planet Green Video: Emeril Green: Bagna Cauda with Heirloom Tomatoes
This recipe was featured in the Full Circle Farming Episode of Emeril Green.
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Emeril Green 2: The Clagett Farm USA (Video)
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