Bagna Cauda is a hot Garlic and Anchovy Dip. It is a specialty of Piedmont, Italy. Translated, it means warm sauce or hot bath. This dipping sauce for vegetables is perfect for a casual gathering. By adding some fresh fish this can also make a stunning pasta sauce too.
This recipe featured on Michela’s Tuscan Kitchen which aired on Foxtel in Australia April 2016
Ingredients
150 g fresh salted anchovy fillets (rinsed ) or anchovy fillets in oil, drained
8 peeled garlic cloves sliced
100 ml of milk
100 g butter
50 ml double cream
Selection of Raw Vegetables of your choice, e.g celery, yellow and red peppers, cucumber, fennel, radicchio, broccoli, cauliflower or asparagus.
METHOD
Gather your selection of raw vegetables and trim and cut into small batons to make crudités
Roughly slice the garlic cloves and put them in a small pan with the milk and anchovies and heat . Simmer slowly for 5- 10 minutes until the garlic is soft and tender – don’t worry if this splits a little.
Remove from the heat and blitz till smooth and creamy.
Return to a very low heat and add in the butter and stir gently to combine.
Finally add the cream stirring for one to two minutes.
Pour the bagna cauda into a fondue and keep warm over a lighted candle. Enjoy by dipping in the raw vegetables in the warm dip with some fresh crusty bread on the side. By adding some fresh fish this makes a stunning pasta sauce too.
Ingredients
150 g fresh salted anchovy fillets (rinsed ) or anchovy fillets in oil, drained
8 peeled garlic cloves sliced
100 ml of milk
100 g butter
50 ml double cream
Selection of Raw Vegetables of your choice, e.g celery, yellow and red peppers, cucumber, fennel, radicchio, broccoli, cauliflower or asparagus.
