Bagna Cauda - Italian Recipe

Bagna Cauda

🌍 Italian, Piedmont Difficulty: ●●●○○

A Piedmontese hot dip of anchovies, garlic, and oil served at the table over a flame. The garlic is simmered in milk first to soften its bite, then pounded with the anchovies and stirred into warm oil. The vegetables for dipping — cardoons, peppers, cabbage — must be raw and cold.

Ingredients

• 10 garlic cloves
• 8 anchovy fillets
• 150g butter
• 100ml olive oil
• Raw and cooked vegetables for dipping

Method

1. Simmering — Simmer garlic in milk 20 min; drain.
2. Mashing — Mash garlic; add anchovies; melt in butter and oil on low heat.
3. Step 3 — Keep warm; serve as fondue with vegetables.

Tags: garlic cloves, anchovy fillets, butter, olive oil, raw and cooked vegetables for dipping · Source: Brittani's Almanac