Italian Bagna Cauda
This Bagna Cauda recipe is for the traditional Italian olive oil dip, served hot, infused with tons of garlic and anchovies.
Servings: 4 servings
Ingredients
- 1 medium head garlic peeled (about 10 large cloves)
- 2 ounce can flat fillet anchovies in olive oil drained
- ⅔ cup extra virgin olive oil
- 2 tablespoons unsalted butter
- Assorted cut vegetables & breads see post for ideas!
Instructions
- Remove garlic cloves from head and peel cloves.
- Add cloves to a food processor with olive oil. Pulse food processor until garlic cloves are minced (not smooth).
- Pour garlic oil into a medium skillet. Over low heat, slowly heat garlic oil for 15-20 minutes. Stir occasionally. Oil should bubble gently. Do not turn heat too high (which would scorch the garlic).
- Add anchovies to skillet and shred anchovies into small pieces with 2 forks. Let anchovies melt into the oil for 10-15 minutes over low heat. Stir occasionally.
- Remove bagna cauda from heat and add butter. Swirl in until melted.
- Serve bagna cauda hot in a ramekin or bowl along with veggies and bread for dipping. If you have a small fondue pot over a warmer or flame, that would be even better!
Assorted Veggies & Breads To Dip
- While anchovies are melting, steam veggies for 5-10 minutes in a covered pot with about an inch of water, if desired. You can also serve some or all veggies raw. Heat bread in oven until warm.
Video
Notes
- Serve with assorted raw or lightly steamed vegetables (like fennel, cauliflower, broccolini, carrots, peppers, radishes) and bread. See full post above for more ideas!
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 2g | Protein: 5g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 523mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg