Bagna Cauda

Name: Bagna Cauda (A Warm’ Bath” of Anchovies, Garlic, and Olive Oil)
Cuisine: France
Ingredients: 12 whole anchovies; 3 slices of bread, with crust removed; 3 tablespoons milk; ½ teaspoon freshly ground black pepper; 2 garlic cloves; 1 tablespoon butter; 1 cup olive oil

A Warm’ Bath” of Anchovies, Garlic, and Olive Oil

Preparation info

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This sauce is a delectable accompaniment to crisp raw vegetables (see Crudités et Bagna Cauda). It can be heated and poured over room-temperature leftover slices of meat (from an abundant pot-au-feu, for instance) to make a zesty dish.

Ingredients

12 whole anchovies
3 slices of bread, with crust removed
3 tablespoons

Europe
France
Sauce
Pescatarian
Mediterranean

Method

Wash the anchovies and fillet them (discard the backbones and tails). Place the bread in a bowl, pour the milk on it, and mash it with a fork. Squeeze out the excess liquid and set aside.

Place the anchovy fillets in a mortar or bowl and mash them with a pestle or fork. Pass the garlic through a garlic press and add to the anchovy paste. Add the bread paste, and stir and pound. Slowly b