Mmmm, Mmmm, Bagna Cauda!
Simple, flavorful, filling, easy-to-make. Have it tonight.
If you want a second course, minestrone soup is the ticket.
Okay! BAGNA CAUDA….literally translated it is “warm bath”. Sound good?
First your market list:
Have your fresh veggies prepared for dipping. Try zucchini, bell peppers, cauliflower…actually any vegetable from God’s green earth.
Pile up the sliced bread.
In a deep skillet, over medium heat:
(Here’s where it is tricky for me to tell you, because I do not measure anything.)
1 ½ cups Olive oil
1 cube Butter
1 or 2 tins Anchovies
10 cloves Minced garlic
Let the mixture simmer until the anchovies are dissolved (so no need to chop ‘em up), and the garlic is soft but not browned. Around five minutes. Makes about 2 cups.
It must be eaten while warm, so some prefer to use a fondue set-up. I like individual plates of veggies and small bowls of bagna cauda for each diner.
After dipping the vegetable hold your slice of bread under it while you bring it to your mouth. The bread will become saturated and part of the pleasure of bagna cauda.
Variations: I have added lemon juice. Good.
Black pepper lovers add ground pepper. Never salt, the anchovies take care of that department.
Some add fresh cream right before serving. Actually the creamy version is a great pasta sauce.
You and your guests will all smell great the rest of the day. You thought I forgot the parsley! Eat a few sprigs to mask the garlic breath.