List of Ingredients
- 12 OZ. of mezze maniche pasta
- 2/3 CUP of milk
- 2/3 CUP of breadcrumbs
- 3 1/2 OZ. of oil-packed anchovy fillets
- 2 OZ. of unsalted butter
- 8 of garlic cloves
- chili pepper flakes
- dill
- extra-virgin olive oil
- salt
Method
For the mezze maniche alla “bagna càuda” recipe, cut the garlic cloves in half and remove the central shoot; place them in a pot with cold water and bring to a boil. Drain as soon as the water reaches a boil. Repeat three times to decrease the pungent aroma of the garlic cloves; drain for the last time, add milk to the pan and bring to a boil. Let boil for around 20 minutes until they are tender.
Remove the anchovy fillets from the oil. Add the anchovies and butter to the milk and garlic; cook for a few minutes until the anchovies break up and the liquid results in a cream similar to bagna càuda.
Heat a pan with 2 Tbsp. oil and add the breadcrumbs, a pinch of salt, a pinch of chili pepper, and 2-3 tufts of dill and toast.
Cook the pasta in a large pot of water of boiling salted water until al dente. Drain and toss with the “bagna càuda” and spicy breadcrumbs. Serve immediately.