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apron Time required : 40minutes
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Mackerel Can Bagna Cauda Sauce ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- Boiled mackerel can : 100g
- Extra virgin olive oil : 100ml
- Garlic : 2 balls
- milk : Appropriate amount
- salt : Appropriate amount
- Pepper : Appropriate amount
Time required
35minutes
Procedure
-
1)
Prepare garlic
00:28
Peel the garlic, put it in a saucepan, pour water until the garlic is covered, and boil for 5 minutes.
-
2)
Spill with milk
01:16
Drain the water, put it back in the pan, add milk until it is covered with garlic, and simmer for 20 minutes. After boiling, cut the milk.
-
3)
Make a paste
01:40
Make garlic and mackerel into a paste.
-
4)
Heat mackerel and garlic in olive oil
01:53
Put mackerel and half of olive oil in a saucepan and heat. When you hear a crackling sound, add garlic, add the rest of the olive oil, and add salt and pepper. Taste and add salt if salt is not enough.
Point
・ When making the original Bagna cauda, anchovies are used, but instead, a can of mackerel is used to bring out the flavor.
・ By boiling garlic in milk, the unique odor and flavor of garlic will be mellowed. Milk may feel like a waste, but if you omit this step, it won't taste good.
・ Be careful not to spill milk.
・ Remove the garlic core as it has a strong lye.
・ Remove the smell of mackerel by heating until it makes a crackling sound.
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