Blog / Bagna Cauda

Bagna càuda or Bagna Caoda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip") is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century. Yields 6 servingsBagna Cauda Ingredients 3/4 cup olive oil 6 tablespoons (3/4 stick) unsalted butter, room temperature 12 anchovy fillets 6 large garlic cloves, chopped Assorted fresh vegetables, cut into bite-size pieces 1 1-pound loaf crusty Italian or French bread, cut into 2-inch sections Method Of Prep Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to a heavy medium saucepan. Cook over low heat 15 minutes, stirring,...