Bagna Cauda

Name: Bagna Cauda
Ingredients: 1/4 pound anchovy fillets packed in olive oil; 1 tablespoon minced garlic; 1 cup extra virgin olive oil; 1 tablespoon chopped fresh savory or rosemary leaves or 2 teaspoons dried; Salt and black pepper to taste; Crudites: a large and varied assortment like carrots, celery, endives, zucchini, and radishes

6 ingredients

7 steps

Ingredients

1/4 pound anchovy fillets packed in olive oil
1 tablespoon minced garlic
1 cup extra virgin olive oil
1 tablespoon chopped fresh savory or rosemary leaves or 2 teaspoons dried
Salt and black pepper to taste
Crudites: a large and varied assortment like carrots, celery, endives, zucchini, and radishes

Directions

1

Place the anchovies, garlic, and oil in a fondue pot or saucepan.
2

Place on the stove, turn the heat as low as possible, and cook, stirring constantly, until the anchovies break up, about 10 minutes.
3

Do not let the garlic brown at all.
4

Season with savory and pepper and place over the fondue burner or in a preheated earthenware dish.
5

Taste and add a bit of salt if necessary.
6

(You can prepare the oil an hour or two ahead to this point; reheat before serving.)
7

Serve warm, dipping the cold crudites into the olive oil mixture.