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Bagna Cauda
Preparation info
- Serves
Six to Eight
- Difficulty
Easy
Appears in
By Rowley Leigh
Published 2018
Traditionally, bagna cauda (‘hot bath’) was a dip for raw vegetables, very popular in Piedmont, and giving lie to the idea that Italians never eat vegetables.
Ingredients
125 g 4½ oz 4 tablespoons
Method
Gently heat the butter and olive oil together in a small heavy pan, then add the garlic. Stew gently for a few minutes without letting the garlic brown. Allow to cool a little before adding the anchovies. Return to a gentle heat and stir until the anchovies have dissolved into a paste. Remove from the heat and serve.
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