Bagna Cauda

Name: Bagna Cauda
Ingredients: 1 cup extra-virgin olive oil; 5 tablespoons minced garlic; 1 stick unsalted butter, cut into pieces; 8 to 10 anchovy fillets, chopped; 1/2 teaspoon fresh lemon juice; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 2 pinches cayenne pepper; Raw vegetables for dipping: celery sticks, red and/or yellow bell pepper strips, carrot sticks, fennel strips, radishes (halved or quartered, depending upon size); Steamed vegetables for dipping: asparagus spears, artichokes (trimmed, chokes removed, leaves separated, heart sliced); Cubes or slices country style bread, for dipping

11 ingredients

10 steps

Ingredients

1 cup extra-virgin olive oil
5 tablespoons minced garlic
1 stick unsalted butter, cut into pieces
8 to 10 anchovy fillets, chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 pinches cayenne pepper
Raw vegetables for dipping: celery sticks, red and/or yellow bell pepper strips, carrot sticks, fennel strips, radishes (halved or quartered, depending upon size)
Steamed vegetables for dipping: asparagus spears, artichokes (trimmed, chokes removed, leaves separated, heart sliced)
Cubes or slices country style bread, for dipping

Directions

1

In a saucepan, heat 1/4 cup of the oil over medium heat.
2

Add the garlic and cook, stirring, until fragrant and soft, about 1 minute.
3

Add the remaining 3/4 cup oil and the butter and cook gently, stirring, to melt the butter.
4

Add anchovies, lower the heat to low, and cook, stirring, until the anchovies dissolve, 5 to 10 minutes.
5

Remove from the heat and stir in the lemon juice.
6

Adjust the seasoning to taste with salt, pepper, and cayenne (keeping in mind that the anchovies are salty).
7

Decoratively arrange the vegetables on a large platter and season lightly with salt.
8

Transfer the anchovy mixture to an earthenware pot, or fondue pot fitted with a flame underneath, and place in the middle of the vegetables.
9

Keep the sauce hot over a small flame.
10

Serve immediately with long handled forks for dipping the vegetables into the sauce.