Bagna Cauda Italian Recipe
Loosely translated as “hot sauce,” bagna cauda is a classic Italian dip served hot with vegetables. As with many traditional dishes, the precise ratio of ingredients can vary with the whim of whoever’s cooking. Take this recipe as a starting point, then feel free to add more—or less—of anything as you see fit.
Ingredients
| 2/3 | cup | olive oil |
| 1 | tablespoon | garlic, chopped fine |
| 4 | anchovy filets, chopped | |
| ¼ | cup | butter, room temperature* |
| ~ | assorted raw, cooked or roasted vegetables for dipping |
| *Do not use margarine or butter substitutes. |
Directions
- Combine the olive oil, garlic and anchovies in a pot set over very low heat.
- Stir until the anchovies have dissolved—approximately 5 minutes.
- Add the butter and stir until melted.
- Pour the liquid into a heat-resistant dish designed to fix over a tea candle or canned fuel.
Note: The bagna cauda must be enjoyed nice and hot.
- Serve with a tray of your favorite raw, cooked or roasted vegetables.
