Bagna Càuda
A warm dip for raw vegetables.
“Warm Bath”
The Ingredients
1 ½ cups extra virgin olive oil
6 -8 cloves garlic, chopped
2 two-ounce cans flat anchovies in olive oil
1 tablespoon parsley, chopped
The Process
In small saucepan over medium heat, warm 2 tablespoons of the olive oil until hot. Add garlic and stir quickly to avoid burning it, about a half minute. Add anchovies, and continue to stir, cooking the fish until they disintegrate. Add remainder of olive oil, reduce heat to medium low. Continue warming, stirring occasionally until hot. Pour into small fondue pot to keep warm.
Variations
- Add 3 small mushrooms, sliced, and sauté them with the anchovies. Add 1 Tablespoon of milk or cream after adding remainder of olive oil.
- Substitute 2 tablespoons of truffle oil for the equivalent amount of olive oil.
- Add a tablespoon of grated parmesan cheese after transferring sauce to fondue pot.
