Bagna cauda - literally "hot bath" - is a Piedmontese dish similar to fondue. Traditionally served in late autumn and winter with fresh vegetables and an occasional loaf of sourdough bread, bagna cauda is a deeply satisfying appetizer or light supper. Not for the faint of palate, bagna cauda is a strongly flavored and deliciously robust dish. Salty anchovies combine with pungent garlic in a swirling bath of unrefined olive oil and clarified butter.
Course: Side Dish
Cuisine: American
Servings: 14servings
Calories: 54kcal
Ingredients
¼cupghee
8clovesgarlicminced
4ozanchovy filetschopped
1cupextra virgin olive oil
vegetablesto serve
Instructions
Heat the ghee in a pan – preferably the pan in which you plan to serve the bagna cauda. Traditionalists use a clay pot; however, a fondue pot works nicely as well and any pot will due.
When the ghee has melted, add the minced garlic and chopped anchovy filets.
Continuously whisk the garlic and anchovy into the melted ghee over medium-low heat until the anchovies dissolve into a paste-like consistency and the garlic becomes slightly tender.
Pour in the unrefined extra virgin olive oil and stir.
Serve with fresh vegetables. The anchovies and garlic will settle to the bottom of the dish, so stir the bagna cauda as you serve it.