Chef Mailea Weger of lou restaurant in East Nashville shared a recipe for her spicy anchovy and garlic dipping oil, (see recipe below) and talked about patio dining, movie nights and Picnic Sacs for pickup or dine-in. The Picnic Sacs are available for take away from lou with the option to reserve a (socially distanced) table on the patio. Movies are also being shown on the socially distanced patio. Menu offerings change weekly, this week is Italian from 6/4-7. Place orders and make reservations starting Wednesday of each week. Hours are Thursday-Saturday 12-8pm and Sunday 12-4pm. lou is located at 1304 McGavock Pk, Nashville, TN 37216. See the menu and make reservations online at www.lounashville.com.
Bagna Càuda x lou (lou restaurant's spicy anchovy and garlic dipping oil)
Ingredients:
- ½ qt evoo
- ½ pint canola oil
- 1 C minced garlic
- ½ tin anchovies
- ½ T crushed red pepper
- 1/8 C red wine vin
Instructions:
Heat the oil on the stove until hot, but not smoking (roughly 225 degrees). Add garlic and cook for about 5 minutes or until very fragrant and translucent. Add anchovies (and the oil they are packed in) and crush them with a wooden spoon to incorporate. Cook for another 5 minutes or until the anchovies are soft. Remove from heat and add remaining ingredients. Cool and garnish with lemon zest. Store in the refrigerator, and serve with the bread of your choice.
