The Bagna Cauda recipe (pronounced Báhn-yah Ców-dah), is a rich anchovy-butter dip from Northern Italy.
Served warm, it is an excellent crusty-bread and vegetable dip
recipe, a classic. (Comfort food and diet food in one.) Include it in
your next "Italian" theme party!
3 2-ounce cans anchovy fillets
6 cloves garlic, peeled
1-1/2 cups butter (3 sticks)
3/4 cup extra-virgin olive oil
3 tablespoons lemon juice
2 teaspoons ground pepper
Mince or press the garlic. Finely chop the anchovy fillets, reserving the oil.
Heat the butter, olive oil and lemon juice in a medium saucepan. Add the anchovy fillets and reserved oil, garlic and pepper. Warm through.
Transfer the sauce to a butter warmer, fondue pot or chafing dish over very low flame, or, if you prefer, you can serve Bagna Cauda in a warm serving bowl, and reheat as needed. But don't burn the butter!
Serve warm with vegetable dippers such as cauliflower, edible-pod
peas and carrots, and with crusty bread, which is great for catching
the drips. Makes about 3 cups.
More dips like the Bagna Cauda recipe