Bagna Cauda – “warm bath” in Italian, this simple dish from the Piedmont region showcases the brilliance of Italian peasant cooking techniques. With just a few ingredients – anchovies, garlic, olives oil, and butter – crunchy fresh vegetables are taken to another level. Anchovy fillets are dissolved and mellowed in a warm butter and oil mixture with garlic added to create a warm and flavorful dip for the freshest of vegetables and chunks of crusty bread.
Bagna Cauda – Piedmont Anchovy and Garlic Dip
- Fondue pot, heated bowls
- small saucepan
- 10 Flat anchovy filets
- ¾ cup Extra virgin olive oil
- 3 cloves Garlic, minced
- 3 tbsp Butter
- Sea or Kosher salt
- Heat oil and butter in a saucepan over medium heat. Once butter is melted and beginning to foam, add in garlic for 10 seconds. Immediately reduce heat to medium-low and add anchovies. Cook 3-4 minutes mashing the anchovies until only tiny pieces remain undissolved. Season with salt and serve over a warming device with an assortment of cleaned fresh vegetables and Italian bread chunks.
- If an even smoother sauce is desired, puree with an immersion blender or a food processor.
- A good crispy loaf of bread makes a great dip even better.