Bagna Cauda

This dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet. Any combination of vegetables are dipped into the hot sauce and then eaten, with a slice of bread held underneath to catch the drippings. Once the bread is soaked with sauce, bread is eaten, too.

Ingredients:

1cup olive oil
8 tablespoons unsalted butter, room temperature
15 to 16 anchovy fillets
8 large garlic cloves, minced
Salt and ground pepper to taste

Any combination of fresh vegetables, cut into bite-size pieces.

Crusty Italian or French bread, cut into small slices.


Preparation:

  • Mix together anchovy fillets, garlic, butter and oil until smooth.
  • Transfer mixture to medium size saucepan and cook over  low heat for about 15 to 17 minutes stirring occasionally until sauce separate.
  • Season with ground pepper to taste.
  • Pour prepared sauce into fondue pot over low heat to keep warm. 
  • Serve with prepared vegetables and bread.

Makes 8 servings.


Real Cooking


Did You Know?
Bagna càuda, (from the Piedmontese "hot sauce", alternatively written bagna caôda or bagnacauda, etymologically related to Italian root bagn-, meaning "wet") is a warm dip which originated in Piedmont, Italy.

This tasty dish, which is served and consumed in a manner similar to fondue, and is now popular all over Italy, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream.
  In the past walnut or hazelnut oil would have beeen used.

Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta).

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