Bagna Cauda

Name: Bagna Cauda
Ingredients: 3/4 cup olive oil; 3/4 stick (6 tablespoons) unsalted butter, room temperature; 12 anchovy fillets; 6 garlic cloves, chopped; Assorted fresh vegetables, cut into bite-size pieces; 1 loaf crusty Italian or French bread, cut into bite-size pieces

SbySheri Wetherell

Bagna cauda, meaning "hot bath" in Italian, is a warm dip of garlic, anchovies, butter and olive oil. It's typically served in the colder months with bread and/or crudite for dipping.

Servings6 servings

Instructions

1
Blend oil, butter, anchovies and garlic in a food processor until smooth.
2
Transfer to a heavy medium-size saucepan and cook over low heat for 15 minutes, stirring occasionally. (Sauce will separate.) Season with salt and pepper.
3
Pour sauce into fondue pot or other flameproof casserole and set over an alcohol burner or gas table burner to keep warm.
4
Serve with vegetables and bread.

Bagna Cauda

Instructions

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