Bagna càuda or Bagna Caoda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip") is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century.
Yields 6 servings
Bagna Cauda Ingredients
3/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, room temperature
12 anchovy fillets
6 large garlic cloves, chopped
Assorted fresh vegetables, cut into bite-size pieces
1 1-pound loaf crusty Italian or French bread, cut into 2-inch sections
Method Of Prep
Blend oil, butter, anchovies and garlic in processor until smooth.
Transfer oil mixture to a heavy medium saucepan.
Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.)
Season with salt and pepper.
Pour sauce into fondue pot or another flameproof casserole.
Set pot over alcohol burner or gas table burner to keep warm.
Serve Bagna Cauda with vegetables and bread.
