Bagna Cauda - Piedmont Anchovy and Garlic Dip

Bagna Cauda - Piedmont Anchovy and Garlic Dip

This simple-yet-memorable dip for vegetables is easy to prepare. Canned or bottled anchovy fillets can be found in most markets. The dip is served in shared or individual bowls and kept warm over candle heaters or hot plates- whatever works. In-season vegetables like carrots, bell peppers, celery, or green beans work great and a little crusty Italian bread for dipping never hurt anyone.

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Course: Antipasto, Dip

Cuisine: Italian, Northern Italy

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Fondue pot, heated bowls
small saucepan

Ingredients

10 Flat anchovy filets
¾ cup Extra virgin olive oil
3 cloves Garlic, minced
3 tbsp Butter
Sea or Kosher salt

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Instructions

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.

Notes

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.

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