Pronunciation: bahn-ya cow-da
A classic Piedmontese dish, Bagna caoda is a kind of vegetable fondue which, when literally translated, means “hot sauce.”
Prepare a vegetable platter of crisp raw or quickly blanched vegetables and crusty bread and invite your guests to dip them in the hot sauce. Celery, carrot and fennel sticks, green onions, green beans and bell pepper strips work great because their length and texture make them easy for dipping.
But you can be creative and use artichoke hearts, broccoli, cauliflower and any other vegetables you like. Crusty bread chunks also work well with this dip.
4 tablespoons unsalted butter
5 cloves of garlic, thinly sliced
1 cup extra virgin olive oil
¼ lb. anchovy fillets
Melt the butter in a sauce pan and sauté the garlic for 3-4 minutes over medium-low heat. Pour in the olive oil and then stir in the anchovies, until a creamy consistency is obtained. The mixture may develop a foamy texture while cooking. This is normal and will disappear as the sauce continues cooking. Simmer for about 30 minutes, stirring often.
The sauce will appear mostly clear, with the anchovies dissolving into tiny little pieces at the bottom. Pour the mixture into a fondue pot or terra cotta bowl placed over a spirit burner to keep hot while serving.
Tony’s Tip: To temper the garlic, you can remove the hearts from the garlic cloves or marinate the garlic in milk for a few hours before use.
Tony’s Tip: Use unsalted butter for all your baking and cooking needs. By using unsalted butter, you are in control of how much salt your dish contains. In this dish, for example, the anchovies will provide enough salt, and thus using a salted butter would only make it saltier.