Battuto

This marriage of olio santo and bagna cauda is heavenly

Chef Evan Funke of Bucato in L.A. uses fresh white anchovies for his battuto, an Italian condiment that combines the chile-infused olio santo of southern Italy with the warm garlic and anchovy bagna cauda dip of the north.

Fresh white anchovies are often found in the refrigerated section of fine Italian food stores. But if you can only find tins, look for white anchovies marinated in olive oil (we like the Cento brand). Simply rinse them well and soak them in fresh olive oil for an hour before using.

Also key? The flavor of the olive oil. Funke recommends a pungent one with a grassy finish and aroma, like the ones from California Olive Ranch or McEvoy Ranch.

To learn more, read "Evan Funke's Secret Weapon."

Recipe adapted from Evan Funke, Bucato, L.A.

Battuto
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Learn how to make Chef Evan Funke's battuto, made with fresh white anchoves and chile-infused olio santo.
Prep Time
10
minutes
Cook Time
0
minutes
Servings
2
cups
Total time: 10 minutes
Ingredients
  • 2 cups extra-virgin olive oil, divided6 white anchovy filets2 cloves garlic, roughly chopped1 red jalapeño, seeded⅛ teaspoon red pepper flakesSalt, to taste
Directions
  1. Combine half the olive oil, anchovies, garlic, jalapeño and red pepper flakes in a blender. Blend on high speed until smooth. Whisk in the remaining oil and season with salt. Cover and store in refrigerator for up to a week.
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