Monday, April 18, 2011

Bagna Cauda

This weekend I was living it up like it was, umm...2006-ish?! That was probably the last time I enjoyed so many fun drinks and late evenings out in a row.

Yesterday called for an antidote in the form of bagna cauda and a giant platter of vegetables. I was in a very sleepy state and failed to take a photo until we were nearly done, but rest assured: there were many more vegetables consumed than the photo evidence above indicates.

Have you ever had this? I realized that the anchovies might be a turn off, but trust me - they totally melt away while cooking and you are left with this salty, buttery warm bath of delicious dip.

Bagna Cauda, adapted from Bon Appetit

You will need:
1/2 cup olive oil
2 tablespoons melted butter
1 large clove of garlic, chopped
6 anchovy fillets

Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper. 

Serve with assorted fresh vegetables (carrots, green beans, asparagus, radish, artichokes) and sliced bread. 


  1. I've never heard of bagna cauda, but it sounds delish - and perfect for recovering from so much fun!

  2. I would taste it if you made it!!!

  3. i've never heard of it - but sounds awesome! i've been looking for ways to use anchovies recently - sort of my adventure food this year... :)

  4. I'd never heard of this either until I saw it in Bon App (I think March issue?). After digging around a little, there seem to be dozens of variations in preparation. This version was quick, easy and delicious, though!


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