Bagna Cauda

Ingredients

3/4 cup olive oil
3/4 stick (6 tablespoons) unsalted butter, room temperature
12 anchovy fillets
6 garlic cloves, chopped
Assorted fresh vegetables, cut into bite-size pieces
1 loaf crusty Italian or French bread, cut into bite-size pieces

Preparation

1
Blend oil, butter, anchovies and garlic in a food processor until smooth.
2
Transfer to a heavy medium-size saucepan and cook over low heat for 15 minutes, stirring occasionally. (Sauce will separate.) Season with salt and pepper.
3
Pour sauce into fondue pot or other flameproof casserole and set over an alcohol burner or gas table burner to keep warm.
4
Serve with vegetables and bread.
.

About

Bagna cauda, meaning "hot bath" in Italian, is a warm dip of garlic, anchovies, butter and olive oil. It's typically served in the colder months with bread and/or crudite for dipping.

Other Names:

bagna caƓda, bagnacauda

Yield:

6 servings

Added:

Wednesday, September 28, 2011 - 2:47pm

Creator:

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