Bagna Cauda – A Real Bathing Beauty

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I’m more of a shower guy, but Bagna Cauda is one “hot bath” I’ll take any time. While this qualifies as a warm dip, it has nothing in common with the typical versions that will grace snack tables across America this Sunday.

 
It doesn’t contain pounds of melted cheese, or come in a bread bowl, but what it does have going for it, is simple, rustic goodness, and proven crowd appeal. Besides, unlike those other “hot dips,” this one actually stays hot.
 

 

 
 
UPDATE: I’m hearing from my friends in Northern Italy that they use TWICE as much anchovy and garlic as I did. So, be advised. 
 
Ingredients for 1 1/4 cup Bagna Cauda
1/2 cup extra virgin olive oil
3 tablespoons butter
6-8 cloves garlic, roughly chopped
6-8 anchovy filets
2 tsp red wine vinegar
chili flakes to taste

Source recipe: https://foodwishes.blogspot.com/

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