Recipe: Bagna Cauda (Garlic Dip)
Sauces, dressings and dips with herbs
June 01, 2009
Bagna Cauda is a traditional recipe from Piedmont, an italian region.
It's a garlic dip, served hot with fresh vegetables... but words can't really explain it!
The only secret is: don't let the amount of garlic scare you! As a piedmontese friend of mine said once: after you eat Bagna Cauda, you will kill a vampire with each breath.
1 garlic head
4 salted anchovie fillets
100ml olive oil
1 tbsp butter
Fresh vegetables to dip:
bell peppers, onions, carrots, cherry tomatoes, radishes, fennel, mushrooms
Peel the clove garlic and put them in a small pan with milk. Cook over low heat until tender.
Heat oil in a pan and add the anchovie fillets. Stir until melted.
Blend the garlic mixture with the anchovies, until creamy.
Add the melted butter and serve hot as a dip, with the raw vegetables cut into thin slices.
A similar recipe:
Aromatic Herbs Tapenade
This goes to Haalo from Cook (almost) anything at least once who's hosting this week's edition of Weekend Herb Blogging.