Bagna cauda, the Piedmontese anchovy dip
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Piedmontese
Serves: 2
Ingredients
For the dip:
  • 100 g (~ ½ cup) peeled garlic cloves
  • 150 ml (~ ⅔ cup) milk
  • 100 g (~ ½ cup) cleaned salted anchovies
  • 30 g (⅛ cup) butter
  • 50 ml (3 tbsp + 1 tsp) olive oil
  • 20 ml (1 tbsp + 1 tsp) heavy cream or milk
Other:
  • Vegetables of your choice (use for example carrots, celery, cabbage leaves, bell peppers and fennels)
Preparation
  1. Chop grossly the garlic cloves and put them into a saucepan. Cover them with milk. Turn on the stove at very low heat and let the milk boil, stirring every once in a while with a whip for around one hour and a half or until the garlic will soften to a point that it will become like a sauce.
  2. Pour the anchovies in the pan and mix till they will melt and they will be well combined with the garlic sauce.
  3. Pour the oil and the butter and mix. Let the dip cook for some minutes. Finally, add the cream or milk and stir.
  4. Clean and cut the vegetables. Serve the anchovy dip hot in a bowl (possibly a terracotta one).
Recipe by The Adagio Blog at https://adagioblog.com/bagna-cauda-anchovy-dip/