Bagna Càuda (Northern Italian Anchovy-Garlic Dip) Recipe

Name: Bagna Càuda (Northern Italian Anchovy-Garlic Dip) Recipe
Cook time: 1 h
Total time: 1 h
Cuisine: Italian
Ingredients: 1 head garlic, peeled (about 14 medium cloves; 60g once peeled); 1 cup (235ml) milk or water (see note); 1/2 cup (120ml) extra-virgin olive oil; 100g high-quality oil-packed anchovy fillets (about 30 fillets); Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping; 1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)

Instructions

Cook:1h

Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.

Updated at: Sat, 25 May 2024 02:58:01 GMT