Bagna Cauda
The ultimate comfort food, Bagna Cauda is a rich and savory Italian dip that combines garlic, anchovies, and olive oil for an unforgettable experience. Perfect for gatherings, this easy weeknight dinner will tantalize your taste buds and bring warmth to your home.
Equipment
- Wooden Spoon
- Skillet
- Saucepan
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 to 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!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Freezing: While not ideal, you can freeze Bagna Cauda for up to 2 months. Thaw in the refrigerator overnight and reheat gently.
- Pairing: Serve with rustic Italian bread, fresh vegetables, or even drizzled over roasted potatoes for an extra flavor boost.
- Variations: Experiment with different vegetables or use as a sauce for grilled seafood or chicken.
- Serving: Perfect for gatherings, serve warm in a fondue pot for a fun communal experience.