Italy Bagna Cauda (Anchovy Sauce)
Bagna cauda is a hot, anchovy-flavored appetizer or dip from the Piedmont region of Italy. It is traditionally served as a dipping sauce for crudité (raw vegetables) and eaten with bread. In the local dialect, the dish's name means "hot bath."
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12 heads of garlic
- 6 oz (170 g) anchovies, desalted (rinsed) and chopped
- 3 cups (240 ml) extra virgin olive oil
- 1 pat of butter
- Pepper, to taste
Directions
- Peel garlic cloves and slice in half lengthwise, removing any green interior pieces.
- In a pan over low heat, sauté garlic in half the oil, stirring constantly do garlic doesn't discolor.
- Add anchovies and cook until they disintegrate, about 15 minutes or so.
- Add remaining oil and and season with pepper to taste, simmering on low heat for an additional 30 minutes.
- Add the pat of butter if needed to smooth the consistency.
- Serve immediately with vegetables and bread for dipping.
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