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Appetizers, Italian | |
| 12 anchovy fillets 6 large cloves garlic, crushed or minced (about 50g) 125 grams (1 stick plus 1 tablespoon) butter 2 tablespoons olive oil | |
| First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer (see note 1). Add the olive oil, garlic and anchovies to a cold pan. Heat on low for about 15 minutes until the garlic and anchovies have melted together. Don't turn up the heat of the garlic will burn. Add the butter and stir in until melted. Transfer the sauce to a serving dish (see note 2) and serve with your choice of vegetables and crusty bread. | |
| Vegetables for serving – choose whatever seasonal vegetables you prefer. Usually, they are served raw such as cardoons, radicchio, chicory, bell peppers, fennel, carrots, celery, radishes or steamed potatoes or cauliflower. Crusty bread is also a great idea. Keep it warm – traditionally Bagna Cauda is served in a terracotta dish called a fujot with a tealight underneath to keep it warm. If you don’t have one, you can use a fondue pot or warm your serving dish up in the oven to keep the sauce warm for as long as possible. Always cook on low – it’s really important to cook the Bagna Cauda on a low heat otherwise the garlic will burn and turn bitter. Wine for serving – serve the Bagna Cauda with a Piedmontese red such as Dolcetto d’alba, Barbera d’asti or Barbera d’alba. | |
Unrated | |
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