It’s difficult to go wrong with garlic and anchovies and if you warm them up with a bunch of good olive oil, you’ve got a winning dip. Banga cauda is perfect for winter parties or those evenings when you want to graze your way through dinner.
Bagna Cauda
makes a bit more than a cup
1 cup extra virgin olive oil
4 Tbsp butter
10 cloves garlic
2 tins anchovies
Mince the garlic and cook on low heat in the butter and olive oil until soft. Add the anchovy and cook until everything is smushy. Remove from heat and allow to cool for two hours or more to allow the flavors to mellow. Reheat, whisking to incorporate the oil and solids. Serve the bagna cauda hot with a variety of vegetables (lightly steamed) and breadsticks for dipping.
Posted by kuri at January 06, 2005 10:47 PMKristen, I do a version of this with chopped parsley for a pasta dish. Very yummy!
Posted by: Gen Kanai on January 7, 2005 10:19 AMGood lord… I thought my mother made that name up! She used to serve us that with steamed artichokes. You try feeding this to a nine year old… “here! eat this! it’s banga cauda!” ;)
And now… I want some. :)
Posted by: Boris Anthony on January 7, 2005 06:32 PMIs a “clove” one section, or the whole thing of garlic?
I was never clear on that…
Oh - Boris will be at my place in a week, we can fix him some then
Posted by: Jim O'Connell on January 7, 2005 06:45 PMClove is one section. The whole thing is called a head. Remember this way: clove is to lobe and head is to brain. :-)
10 cloves is about half a head of garlic.
We’ll make some bagna cauda soon. It’s so good!
Posted by: Kristen on January 7, 2005 06:49 PM