Bagna Cauda
- 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
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.