Bagna Cauda

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Bagna Cauda

Bagna Cauda Recipe (a delicious dipping oil)
(The name means “hot bath,” and the dish is so-called because the mixture of garlic and anchovies is traditionally kept warm in a chafing dish or fondue pot. Bagna cauda is served with small pieces of assorted vegetables for dipping and crusty bread to catch the drips.)

Ingredients:
3/4 cup olive oil
8 to 10 garlic cloves, very finely chopped
12 anchovy fillets
4 Tbs. (1/2 stick) unsalted butter
About 8 cups trimmed, cut-up vegetables (see
note above)
Slices of coarse country bread for serving

Directions:
In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.

Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table. Serves 6 to 8.

Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).

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Posted on

July 24, 2019

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