Bagna Cauda
This recipe for Bagna Càuda, Italian for 'hot dip,' is a decadent mixture of olive oil, butter, garlic and anchovies served hot for dipping crusty bread, raw vegetables, or tender artichokes. Think of it as a deliciously umami fondue! A perfect way to start a meal and ready to serve in less than 20 minutes.
Servings: 6 people
Ingredients
- 1/2 cup extra-virgin olive oil
- 4 large cloves garlic minced
- 6 anchovy fillets minced
- 3 tablespoons unsalted butter
- Assorted raw and/or boiled vegetables
- 1/2-inch slices crusty baguette or peasant loaf
Instructions
- Heat olive oil, garlic and anchovies in a small saucepan over medium-low heat until simmering. Stirring constantly with a wooden spoon, let simmer 2 to 3 minutes until garlic is fragrant, but hasn't taken on any color. Add butter and stir until melted. Add a few grinds of pepper and stir.
- Transfer bagna cauda to a bowl or butter warmer and serve with vegetables and bread for dipping.
Video
Notes
- Note that nutrition information does not include the bread and/or vegetables.
- A butter warmer would be ideal keeping the bagna cauda warm if you won't be eating it immediately.
Nutrition
Calories: 215kcal | Fat: 23g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 5mg | Potassium: 15mg | Vitamin A: 175IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.2mg
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