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Bagna Cauda

A delicious sauce for dipping vegetables and bread that originated in Piedmont, Italy – perfect served as an appetizer course.

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Ingredients


4         large garlic cloves


16       anchovies (one 3.35-ounce jar), drained and halved


2         cups extra virgin olive oil


½        cup unsalted butter, cubed



¼        teaspoon crushed red pepper kosher salt, to taste


Instructions

1. Put the garlic in the work bowl of a mini chopper fitted with the metal chopping blade Process until finely chopped. Remove and reserve. Put the anchovies in the work bowl, pulse until finely chopped to where it is almost a paste (you will need to scrape down a few times for the anchovies to be evenly chopped). Remove and reserve.


2. Put ½ cup of the olive oil in the fondue pot with the chopped anchovies. Set to Setting 3.5 to heat. Allow the anchovies and oil to war for about 2 minutes, and then add the remaining oil, and then whisk in the cubed butter. Cook for about 6 to 8 minutes. You want the anchovies to be mostly disintegrated and very fragrant.


3. Stir in the garlic and allow it to cook for an additional 25 to 30 minutes. Stir occasionally and be sure that the garlic does not brown.


4. Stir in crushed red pepper and salt as desired.


5. Reduce heat to Setting 3 and serve with crusty Italian bread and crisp-steamed vegetables such as potatoes, asparagus, broccoli and cauliflower.

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Servings

Makes 4 to 6 servings

Nutritional Information
Per Serving

no nutrition information available