The Bagna Cauda recipe (pronounced Báhn-yah Ców-dah) comes from Northern Italy and produces a rich anchovy-butter-garlic-olive oil dip. It means "hot bath" and who wouldn't welcome a hot bath like this on cold day?
Served warm, indeed, Bagna Cauda is an old, classic dish that can be a sit-down meal or casual, fondue-like dip. It is an excellent crusty-bread and vegetable dip, comfort food and diet food in one.
Include it in your next "Italian" theme party!
3 2-ounce cans quality anchovy fillets
6 to 12 cloves garlic, peeled, to taste
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, carrot sticks, bell pepper strips, endive leaves, cooked artichokes and with crusty bread, which is great for catching the drips, no, essential. Makes about 3 cups.