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Bagna Cauda
Bagna Cauda is a traditional Italian recipe (from the Piedmont region) for a classic snack or dish of vegetables and bread pieces dipped in butter and olive oil flavoured with garlic and anchovies that's designed to be shared. The full recipe is presented here and I hope you enjoy this classic Italian version of: Bagna Cauda.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesVegetarian RecipesBread RecipesVegetable RecipesItaly Recipes
This is a classic dish from the Piedmont region of Italy (the name literally means 'hot bath') where a dipping sauce is made form cooking together butter, olive oil, garlic and anchovies. This is heated and the guests have a selection of cubed vegetables and
Breads that they stick onto wooden skewers and dip into the sauce.
Ingredients:
200g butter, softened
80ml extra-virgin olive oil
3 garlic cloves, slivered
60g
anchovy fillets, drained and chopped
400g to 600g raw, mixed, vegetables (cut into 6mm cubes)
crusty
Breads, cut into 6mm cubes
Method:
Combine the butter, olive oil, garlic and anchovy fillets in a blender. Blitz until just smooth then scraped into a small pan (or better, a fondue pot). Heat slowly until bubbling then turn the heat down until low enough to just keep the mixture warm.
To serve, spear a piece of vegetable or a cube of Breads onto a wooden skewer. Dip in the butter mix and swirl until browned. Traditionally a piece of bread is held under the vegetable as it's eaten to catch the garlic-flavoured oil.
