Bagna cauda
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Bagna cauda
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 or more cloves of garlic
- 100 g 4 oz. fillets of anchovy
- 200 ml 1 cup or small glassful olive oil
- 50 g 2 oz. butter
- freshly ground pepper
Instructions
- Pour the olive oil into a small saucepan and heat gently. Add the garlic, which you can either slightly crush, for a milder flavor, or slice or even finely mince for a much more assertive flavor. Keep the flame quite low. You are infusing the oil with the flavor of the garlic, which should not brown at all. (If you like you can remove some or all of the garlic at this point to avoid its flavor from becoming overpowering.) After about 5 minutes, add the anchovy fillets and butter and continue to simmer very gently for another 10 minutes, until the fillets have completely melted and the various flavors have been well amalgamated. Season with a bit of ground pepper.
- Pour the sauce into a small fondue pot, preferably made of terracotta, and keep warm at the table. Regulate the flame so that the sauce simmers gently all the while you are eating. Serve with various raw and steamed vegetables in season, which you dip into the sauce.
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