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Ingredients
- 1 1/2 c. Extra virgin olive oil
- 6 x Cloves garlic, finely minced
- 1/2 c. (1 stick) melted butter
- 10 x Anchovies, liquid removed and finely minced Salt, optional
Method
- Written by Marion Cunningham.
- Ms Cunningham writes "Bagna Cauda, that means warm bath, is a classic sauce from Piedmont, Italy.
- It is usually kept warm in a pot over a flame, but it can be presented at the table in a serving dish or possibly in individual small bowls without the flame....Raw vegetables cut into bite-size pcs are speared on a long prong like fork and held in the warm sauce for a few seconds...In Italy,the most common vegetables eaten with Bagna Cauda are fennel, cauliflower, cabbage and sweet peppers, but any vegetable which is good to eat raw will work fine...."
- 1.
- Heat 1/4 c. extra virgin olive oil in 1-qt saucepan over medium heat.
- Add in garlic and cook, stirring, till slightly, softened but not browned, about 2 min.
- 2.
- Remove from heat and add in remaining 1 1/4 c. extra virgin olive oil, butter, and anchovies.
- 3.
- Return pan to medium heat and stir to mix thoroughly.
- Taste and add in salt if needed (anchovies are salty).
- 4.
- Remove from heat and serve.
- (Sauce may be made ahead, refrigerated in covered jar and reheated brefore serving.
- ).
