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Bagna Cauda Recipe
The Bagna Cauda recipe (pronounced Báhn-yah Ców-dah), is a rich anchovy-butter dip from Northern Italy. Served warm, it is an excellent bread and vegetable dip recipe. A classic. Make it for your next "Italian" party!
Bagna Cauda
3 2-ounce cans anchovy fillets
6 cloves garlic
1 1/2 cups butter
3/4 cup
extra-virgin olive oil
3 tablespoons lemon juice
2 teaspoons ground black 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
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