Prep 15 mins
Cook 20 mins
Growing up in a community known as "Little Italy," this was always a staple at any party, especially when the men got together to play cards! For sure this is an artery blocker, a heart attack waiting to hit, BUT if you like garlic and anchovies, but all means take the risk!
- 1⁄4 lb whipped butter
- 1 cup olive oil
- 2 (2 ounce) cans anchovy fillets
- 8 garlic cloves, peeled and chopped
- 1⁄2 pint whipping cream
- Brown garlic in oil in a deep skillet.
- Add anchovies and butter, stirring until hot.
- Reduce heat.
- Stir in cream and heat just til warm.
- Serve immediately, with any raw veggies or Italian bread for dipping.
I had heard about Bagna Calda but never eaten or made it. When I saw the recipe I had to go for it. We like garlic and ansjovis, and that is a must when you decide to make this. I made it twice, the first time as posted, but it has the tendency to stay separated, the second time I cut up the ansjovis, cooked them a bit longer and after I took it from the heat I took a little handwisk and whisked it until it came together having the concistency of a sauce and the ansjovis were broken up completely. Although I changed the stucture, I did stick to the same ingredients. I served it with vegetables and toasted mini pita's which I sprinkled with some fresh lemon juice just before dipping. A new appetizer for us, which I will make again!