Author: Jody Kirkley
Literally translated from Piedmontese dialect, means “warm sauce”. Bagna cauda must be placed on warmers, as it must simmer constantly. Think of it as “Italian Fondue”.
4 cloves, garlic – crushed
1 1/2 ounces, butter – melted
4 ounces, salted anchovies
freshly ground black pepper
1 cup, extra virgin olive oil
- Sauté the crushed garlic and chopped anchovy fillets in the oil. Stir constantly until the anchovies disintegrate. Add butter and mix. Add pepper to taste.
- Serve in a pot, for everyone to dip the vegetables in, or in individual terracotta bowls. The garlic’s flavor becomes somewhat milder if you let the cloves to soak in milk for a few hours or add a touch of cream at the last minute.
Serve with your choice of: Belgian endive, broccoli florets (quartered lengthwise) baby asparagus, cauliflower florets, celery stalks, fennel bulbs (cut into wedges lengthwise) inner leaves from Romaine lettuce, red, yellow, or orange bell peppers (seeded and cut into wedges) scallions, sprigs of flat-leaf (Italian) parsley