Hot Anchovy and Garlic Dip Bagna Cauda

Total Time
20mins
Prep 10 mins
Cook 10 mins

Another fantastic recipe from the Williams-Sonoma Savoring Italy Cookbook. By, Michele Scicolone.

Ingredients Nutrition

  • 34 cup olive oil
  • 8 -10 garlic cloves, very finely chopped
  • 12 anchovy fillets
  • 14 cup unsalted butter
  • 8 cups trimmed cut-up vegetables (jersalem artichokes, bell peppers, carrots, green onion, celery, cooked potatoes, roasted onions etc)
  • 1 slice of coarse country bread

Directions

  1. In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
  2. Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.

Reviews

(2)
Most Helpful

Thank you for this recipe This is the one that i have been looking for

chefdon1366 July 08, 2008

this recipe is AMAZING!!! Very easy, and delicious.

JoJoStar September 27, 2006

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