Bagna Cauda translates to a warm bath in English. A favourite dish from the north of Italy, Piedmont. Consisting of a melange of raw and lightly blanched vegetables and crusty bread dipped into a warm bath of olive oil, garlic, anchovy and parsley. Typically an Antipasto, but can be served as a main course as well. Traditionally known as a peasant style dish served during the holidays of Christmas and New Years.
- 1 ¼ c. extra virgin olive oil
- 8 garlic cloves, finely minced
- 8 Italian anchovy fillets, soaked in milk, finely minced
- ½ c. unsalted butter, cut into cubes
- 1 tbsp. parsley, finely chopped
- Sea salt and black or red pepper (optional)
- Your choice of fresh or lightly blanched vegetables (I prefer to blanch the harder vegetables only for a couple of minutes in boiling water).
DIRECTIONS (SERVES 6-8 PEOPLE)
- Soak anchovy fillets in milk for 5 min. strain and mince.
- Gently heat olive oil in a small pot on the stove, add garlic, stir and cook for 10 min. on low careful not to brown the garlic.
- Add anchovy to the pot and continue cooking for another 10 min. until the anchovy dissolves.
- Add butter to pot and whisk gently until melted.
- Garnish with fresh parsley. Pour oil into a lighted fondue pot and serve warm.