Bagna Cauda
Yield: 6 servings
Bagna Cauda is a deeply savory dipping sauce that's made with salty anchovies and plenty of garlic, and served warm. While it sounds fancy, it’s easy to make and impossible to resist!
Ingredients
- ½ cup good quality extra virgin olive oil
- ½ cup minced fresh garlic (from about 16-18 large garlic cloves)
- ½ cup unsalted butter, cut into tablespoon-sized pieces
- ½ cup drained anchovies in oil (I use three 2-ounce tins)
Instructions
- Add oil and garlic to a cold medium-size skillet. Turn heat to low and lightly simmer for 10-12 minutes, until softened. The oil should be just lightly bubbling - do not let garlic darken in color. It's very important to not rush this - go "low and slow".
- Add the anchovies and stir to combine, still over low heat. After 1 minute, use a wooden spoon to break up the anchovies. They will start to literally melt into the hot oil and garlic, and should be completely broken down in about 5 minutes.
- Add butter and stir occasionally, until completely melted and combined. Then simmer for 1 more minute over low heat.
- Transfer finished bagna cauda to a small fondue pot, with a lit candle beneath. Serve with chunks of crusty Italian bread and fresh vegetables, such as sweet peppers, celery, cauliflower, carrot, fennel, and cabbage - use these to mop up the savory sauce. Cardoons (similar to artichokes) are a traditional dipper in Italy, if you have access to them!
Nutrition Information:
Calories: 353kcal Carbohydrates: 4g Protein: 7g Fat: 35g Saturated Fat: 13g Polyunsaturated Fat: 3g Monounsaturated Fat: 18g Trans Fat: 1g Cholesterol: 57mg Sodium: 728mg Potassium: 157mg Fiber: 0.2g Sugar: 0.1g Vitamin A: 482IU Vitamin C: 4mg Calcium: 71mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.