Bagna Cauda
Bagna Cauda (Hot Garlic and Anchovy Sauce)
This is a classic sauce from Piedmont, Italy which is for garlic lovers only
The name means “hot bath” and it is served in the same way as fondue, in a pot in the center of the table over a candle
Surround it with raw vegetables which are dipped into the sauce
Serve with plenty of red wine and crusty bread
1/4 cup butter
5 cloves garlic, finely sliced
8 anchovy fillets in oil, drained
1 cup olive oil
Heat butter in the serving pot or a small saucepan and add garlic
Keep on low heat so that garlic does not brown
Add anchovies and stir well, then gradually add oil
Cook for about 10 minutes, over low heat, stirring constantly
Place on the table over a candle
Serve with raw vegetables such as sliced peppers, celery, fennel, cauliflower, broccoli, mushrooms and carrots
You can also serve with Italian breadsticks
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