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Bagna Cauda

  • 6servings
  • 41minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, D, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup extra-virgin olive oil

  2. 5 tablespoons minced garlic

  3. 1 stick unsalted butter , cut into pieces

  4. 8 to 10 anchovy fillets , chopped

  5. 1/2 teaspoon fresh lemon juice

  6. 1/4 teaspoon kosher salt

  7. 1/8 teaspoon freshly ground black pepper

  8. 2 pinches cayenne pepper

  9. Raw vegetables for dipping: celery sticks, red and/or yellow bell pepper strips, carrot sticks, fennel strips, radishes (halved or quartered, depending upon size)

  10. Steamed vegetables for dipping: asparagus spears, artichokes (trimmed, chokes removed, leaves separated, heart sliced)

  11. Cubes or slices country style bread, for dipping

Instructions Jump to Ingredients ↑

  1. In a saucepan, heat 1/4 cup of the oil over medium heat. Add the garlic and cook, stirring, until fragrant and soft, about 1 minute. Add the remaining 3/4 cup oil and the butter and cook gently, stirring, to melt the butter. Add anchovies, lower the heat to low, and cook, stirring, until the anchovies dissolve, 5 to 10 minutes. Remove from the heat and stir in the lemon juice . Adjust the seasoning to taste with salt, pepper, and cayenne (keeping in mind that the anchovies are salty).

  2. Decoratively arrange the vegetables on a large platter and season lightly with salt. Transfer the anchovy mixture to an earthenware pot, or fondue pot fitted with a flame underneath, and place in the middle of the vegetables. Keep the sauce hot over a small flame. Serve immediately with long handled forks for dipping the vegetables into the sauce.

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