Thanks to miso, this Bagna Cauda sauce becomes richer. Grilling whole garlic makes it easier to use in the sauce because it becomes a thick paste. Enjoy it with your favorite vegetables.
Grill garlic cloves, including the skin, in a toaster or a fish grill for about 10 minutes (skins may be burnt, but that's fine). Once they are cooled, remove the skin and put them in a small pot. Add anchovy fillets and mash with a fork.
Add olive oil and mix. Heat it on low. When it starts to boil, cook it another 3 minutes. Remove from heat and season with miso and black pepper. Stir to dissolve.
Product used in this recipe
Organic Miso Red 17.6 oz (500 g)
Our Organic Miso Red is made from organic rice and soybeans, with bright red in color. Long fermentation process creates it distinct, deep, and rich taste, with strong miso aroma.
