World Flavors Cookbook

Bagna Cauda

Piedmont's warm communal dipping sauce of anchovies, garlic, and butter — served with raw winter vegetables.

Cuisine: Italy

Ingredients

• 20 salt-packed anchovies, rinsed and filleted
• 12 cloves garlic
• 200ml olive oil
• 80g unsalted butter
• Assorted raw vegetables: cardoons, peppers, fennel, radishes, celery

Instructions

1. Cook garlic in olive oil over very low heat until very soft. Do not brown.
2. Mash garlic into a paste.
3. Add anchovy fillets. Stir over low heat until dissolved.
4. Add butter and stir until melted.
5. Keep warm in a terracotta pot over a candle.
6. Dip vegetables into the warm sauce.