Bagna Cauda
Try this flavorsome Italian dipping sauce.
Bagna Cauda is an Italian anchovy dipping sauce for vegetables and bread that is served hot. This is a classic dish from the Piedmont region of Italy. Pair with Terra d’Oro’s Barbera.
Ingredients
- ¾ cup high quality olive oil
- 1 head garlic, cleaned into cloves
- 12 anchovy filets, canned or jarred anchovies in olive oil
- ¼ cup butter
- Crisp vegetables and bread for serving
Directions
- Place the clean garlic cloves into a small pot and cover with 1 inch of water. Bring to a boil, reduce to a simmer, and cook until the garlic cloves are soft – 10 minutes or so. Test the garlic by poking with a fork. The fork should easily pierce a cooked clove. Drain and discard the water.
- In the same small pot, combine the garlic, anchovies, and olive oil. Bring to a simmer and, using a wooden spoon, mash the contents into a paste. Cook at a gentle simmer for 10 minutes and remove from heat. Add the butter and stir to combine.
- Serve the bagna cauda with toasted bread and crudite like peppers, carrots, and cauliflower. Any leftover bagna cauda can be made into a Cesar-like dressing with more olive oil and the addition of lemon juice or add the paste into your next tomato sauce for a rich umami boost!
