Bagna Cauda

Bagna cauda is a traditional Italian dish, also known as “hot bath.” It is a warm dip made with garlic, anchovies, and olive oil. This flavorful dip is usually served with raw vegetables, crusty bread, or boiled potatoes. The bagna cauda can be a great appetizer or even served as a main course.

Ingredients:

• 1 cup of olive oil
• 10 garlic cloves, minced
• 10 anchovy fillets, chopped
• 2 tablespoons of unsalted butter
• 1 tablespoon of cream
• Salt and pepper to taste

Instructions:

1. In a large skillet over medium heat, heat the olive oil until hot and fragrant. Add garlic and anchovies and let them cook for about 10 minutes or until the garlic is fragrant and the anchovies have dissolved.
2. Add the butter and let it melt in the skillet.
3. Stir in the cream and let it liquify with the other ingredients.
4. Season the mixture with salt and pepper, to taste.
5. Once everything is well combined, remove it from the heat.
6. Transfer the mixture to a fondue pot or a serving bowl and serve hot with raw vegetables, boiled potatoes or crusty bread.

Serving suggestions:

Bagna cauda is usually served as an appetizer during a formal dinner party or during a family gathering. It is a great way to start your meal as it is light and not too filling. Here are a few serving suggestions:

• Raw vegetables: cut up some carrots, bell peppers, cucumbers, zucchinis or cherry tomatoes. The bagna cauda makes the perfect dipping sauce, which will enhance the flavor and bring great taste to the dish.
• Boiled potatoes: Cut some small boiled potatoes in half or quarters and place them in a serving bowl to be dipped in the bagna cauda.
• Crusty bread: Serve some slices of crusty bread on the side for dipping. The bread will absorb the sauce and create a unique flavor and texture.

Enjoy your hot bath (Bagna Cauda) dip to the fullest!