Bagna Cauda - Mediterranean Recipe

Bagna Cauda

🌍 Mediterranean, Italy (Piedmont) Difficulty: ●●●○○

Piedmont's "warm bath" is a communal dish — the salt from anchovies was an inland trade route commodity for centuries.

Ingredients

• 12 salted anchovy fillets
• 8 garlic cloves
• 200ml olive oil
• 100g unsalted butter
• assorted raw and blanched vegetables for dipping

Method

1. Rinsing — Rinse anchovies. Slowly cook garlic in oil on very low heat until soft (10 min, no browning).
2. Adding — Add anchovies. Mash with wooden spoon as they dissolve into oil (~10 min).
3. Adding — Add butter, stir until incorporated.
4. Step 4 — Keep warm in a clay pot over a small flame. Dip vegetables.

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