Bagna Cauda Recipe
Bagna Cauda is the Italian’s version of fondue. Raw vegetable pieces are dipped into the hot, garlicky, anchovy-flavored oil until hot – and then devoured, catching every little garlicky salty drip on a fresh piece of Italian bread. Yum!
It helps to have a special Bagna Cauda "pot", but a fondue dish with the Sterno flame underneath works -- as does an electric wok on low. Once you have the right equipment on hand, the recipes could not be simpler...
3/4 cup olive oil
4-6 tablespoons unsalted butter
12 salt-packed anchovy
fillets - cleaned, soaked and minced
4-6 large hard-neck garlic cloves - peeled and minced
A variety of cubed raw vegetables for dipping, including sweet peppers, fennel, cauliflower, endive, and zucchini
Italian bread - sliced
1. Place the olive oil, garlic and anchovies in a skillet over low hear. Stir until anchovies have "melted" and it looks like anchovy soup. Whisk in butter until melted, then remove skillet from the heat and whisk again until creamy looking. Pour into a dish that can stay heated at the table -- like a fondue pot, Bagna Cauda pot, or electric skillet or wok.
2. Dip vegetable pieces into the hot, salty oil for a few minutes, and then use the Italian bread pieces to absorb the dripping oil on the way to your mouth. After eating 6-8 pieces, eat the deliciously drenched bread piece and start a new one.