Recipe courtesy of Food Network Kitchen

Bagna Cauda

Name: Bagna Cauda
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1/2 cup extra-virgin olive oil; 10 medium cloves garlic, grated on a rasp grater; 8 good-quality anchovies; 6 tablespoons unsalted butter, cut into pieces; Crudité and country bread chunks, for serving

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

460

Total Fat

46

Saturated Fat

15

Carbohydrates

10

Dietary Fiber

1

Sugar

1

Protein

5

Cholesterol

53

Sodium

369

Total: 25 min
Active: 25 min

This fondue-like dipping sauce from Italy’s Piedmont region is a classic communal dish, typically enjoyed during winter or fall to celebrate the end of the grape harvest, or as part of a Christmas feast. Though there is some disagreement on the translation of the name — whether it’s "hot bath," as some say, or "hot sauce" — but its simplicity and bold flavor will take center stage on your table. It’s often served with breadsticks or bread and seasonal local vegetables (both raw and cooked) such as fennel, celery, peppers, bitter greens like radicchio or endive, sunchokes and cardoons. The latter, which are related to artichokes, are a rare treat paired with bagna cauda if you can find them. Since this is such a simple preparation, spring for good-quality olive oil and anchovies (look for large, meaty ones in glass jars, packed in olive oil). Use any leftover bagna cauda as they traditionally do in Piedmont, by scrambling a few eggs in it in the pan and eating it with grilled or toasted bread.

Ingredients

1/2 cup extra-virgin olive oil

10 medium cloves garlic, grated on a rasp grater

8 good-quality anchovies

6 tablespoons unsalted butter, cut into pieces

Crudité and country bread chunks, for serving

Directions

Combine the olive oil, garlic and anchovies in a small skillet over very low heat. (You want the mixture to barely simmer throughout the cooking process.) Slowly heat and cook the mixture, stirring and mashing the anchovies with a wooden spoon, until the anchovies have dissolved into a paste and the garlic is very fragrant, 12 to 15 minutes. (Don’t rush this process; the garlic shouldn't color, just become milder and disperse its flavor into the oil.)
Whisk in the butter a few pieces at a time, letting them melt before adding more. Transfer to a fondue pot or small chafing dish to keep warm. (You can also serve it in a double boiler with hot water underneath.) Serve with a platter of crudité and bread chunks for dipping.

Bagna Cauda

Ingredients

Directions

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