Bagna Cauda

 

Bagna Cauda

Bagna Cauda means “hot bath”. Next time you’re having friends over, make some of this fragrant dip. Make it your centerpiece, surround it with bread and vegetables for dipping, and enjoy your company. Pretend you’re on the hillside in Medieval Italy lounging next to the famous Hot Springs!

Also popular for Christmas Eve get togethers.

Dip ingredients

  • 3/4 cup 3/4 cup olive oil
  • 6 tbsp 6 tablespoons unsalted butter
  • 12 each 12 anchovy fillets
  • 6 large 6 large garlic cloves (minced very finely)
  • Chopped assorted fresh vegetables ( cut into bite-size pieces )
  • 1 Loaf crusty Italian or French bread ( cut into bite-size pieces )

Instructions:

  1. Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper. Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with vegetables and bread.

Use your slow cooker to keep this warm.

Use bread as a “napkin” to catch the drippings off of the veges, and eat that buttery, garlicky goodness when it gets saturated!

Veges to include could be carrot and celery sticks, roasted potato wedges, green beans, cauliflower and broccoli lightly steamed, cherry tomatoes. Get fancy and serve artichokes steamed with lemon!

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