Bagna Cauda/ Warm Garlic Anchovy Dip
Ancient food that takes your senses to another level! Get good quality anchovies and use plenty of garlic. Can be used in so many ways and freezes well if you make in large batches.
Bagna Cauda/ Warm Garlic Anchovy Dip
Ancient food that takes your senses to another level! Get good quality anchovies and use plenty of garlic. Can be used in so many ways and freezes well if you make in large batches.
Cooking Instructions
- 1
Slice garlic into very thin slices and put it in a bowl with milk. Set aside.(This is optional, to help soften the garlic and does not go into the bagna cauda.)
- 2
In a sauce pan melt oil and butter over very low heat to avoid a boil.
- 3
Drain milk and add garlic. Allow garlic to slowly meld into the oil to form a smooth paste, about 20 minutes stirring several times.
- 4
Add chopped anchovies and mash into the olive oil and garlic. Stir occasionally until anchovies dissolve and blend in with the garlic.
- 5
Serve with raw seasonal veggies or as a drizzle over crusty bread.
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Comments
we didn't use milk.
dad always said not to dip the bread into it. think he wanted the bottom goodness all for himself.:)