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Prep Time : 5min
Cook Time : 5min
Course : Appetizer, Brunch, Snack
Special : Caffeine-Free, Easy, Few Ingredients, Gluten-Free, Low Carb, Non-Alcoholic, Quick, Sugar-Free, Vegetarian, Wheat-Free
Type of Prep : Heat, Mix / Beat
Cuisine : Italian
Occasion : Fall, Labor /Memorial Day, New Year's, Party, Potluck, Spring, Summer, Superbowl, Winter
 
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Bagna Cauda Recipe

From Nigella Bites by Nigella Lawson (Hyperion)

An Italian favorite, bagna cauda is a warm dip of anchovies, garlic, and olive oil served with fresh vegetables as an appetizer.

INGREDIENTS:

  • 1/2 cup plus 2 Tablespoons extra-virgin olive oil
  • 4 to 5 cloves of garlic, peeled and microplaned or minced
  • 12 anchovies preserved in olive oil, drained and chopped
  • 1/3 to 1/2 cup unsalted butter, cut into chunks
  • For dipping:
  • A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

PREPARATION:

Put the olive oil in a pan with the garlic and anchovies and cook over a low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this dipping sauce -- which is meant to be pungent but not acrid -- a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.

Dip in the crudités and eat.

Source: Nigella Bites by Nigella Lawson (Hyperion)
Reprinted with express written permission.

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