Bagna Cauda
From pinotnoir 14 years ago
- 15 minutes to make
- Serves 8
This is an Italian traditional hot dipping sauce which comes from the Piedmonte area of Italy. This sexy dish is served from a fondue on cold autumn and winter nights around a fire. The dish is eaten by dipping Ciabatta bread, or hard bread, raw or roasted vegetables such as cauliflower, peppers, celery, carrots or artichoke. Read more Don't let the anchovies scare you. This is tasty and a hit at any gathering. Popular in central Illinois bars and restaurants. See less
Ingredients
- 1 cup extra virgin olive oil shopping list
- 4-7 cloves of garlic minced shopping list
- 1/2 cup unsalted butter shopping list
- 2 - 2 oz. tins of anchovies (fillets, not rolled) shopping list
How to make it
- Heat the oil on medium heat for 5 mins. and turn down to low
- Drain anchovies well and pat dry with paper towel
- Chop anchovies into little bits
- Mince the garlic
- Saute garlic and anchovies in olive oil and stir constantly until the anchovies have disintegrated. Do not overheat!
- Add butter slowly while stirring until it becomes a bubbly muddy mess add more butter for a mellower flavor
- Add pepper to taste
- Place in a fondue and keep warm and just bubbling.
- Using fondue sticks, dip vegetables and swirl in the "hot bath" while holding the bread underneath to catch the flavorful mixture that drips.
People Who Like This Dish 3
- shecooks4u Chandler, AZ
- valinkenmore Malott, WA
- quaziefly ALL POINTS
- sapa WISC RAPIDS, WI
- eddoc69 Springfield, IL
- pinotnoir HESPERIA, MI
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The Rating
Reviewed by 3 people-
Wonderful - haven't had this in a long, long time!
valinkenmore
in Malott loved it
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" It was excellent "