Bagna Cauda

Bagna Cauda

When it comes to me and vegetables, I am often a petulant child. Both Tara and my doctors shake their head when I mention my aversion to vegetables, and they give me stern looks. As I get older, I see the wisdom in their words, but it’s difficult for me to regularly put their suggestions of eating more vegetables into actions.

But here…here’s the perfect way to eat vegetables. Dunked in a hot olive oil/butter dip. Sign me up for hours of this.

Here’s a decent Piemonte recipe for you and your friends. Think fondue, but with olive oil instead of cheese. Have your skewers at the ready and make sure the oil is hot when you serve it.

  • 1 1/2 cups olive oil
  • 6 cloves garlic, finely chopped
  • 1/2 cup melted butter
  • 1 2oz tin of anchovies, finely chopped

Heat 1/4 cup of olive oil in a medium sized frying pan. Add your garlic and fry over medium heat until the garlic just starts to turn brown. Remove from heat.

Add remaining olive oil, butter, and anchovies. Mix well. Return to heat.

Pour oil into individual serving dishes (like those picture above). Skewer fresh veggies or bread and dunk ’til your heart’s content.

Makes 2 cups


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