Bagna Cauda

A former co-worker gave me this recipe from her mother many years ago and it is one of my favorite things in the world. ‘Bagna Cauda’ means ‘hot bath’ so I’m told because vegetables are dipped in the warm sauce. This is a great, quick appetizer to put out instead of the usual, hum drum crudité platter. I know-you are going to tell me you don’t like anchovies. Trust me, this will change your mind. When anchovies melt, they develop a rich, deep nutty flavor that is incredible. You can keep the bagna cauda warm by putting it in a butter warmer over a tea light if you like. .

Ingredients:

4 Tablespoons butter

½ cup extra virgin olive oil

3 cloves of garlic, minced

4 anchovy fillets

Pinch of sea salt

Assorted vegetables like radishes, celery, grape tomatoes, carrot sticks, Cipollini onions, etc.

Directions: Heat butter and olive oil in a saucepan over medium heat until the butter melts. Add the garlic and cook until the garlic is fragrant and soft, but not brown. Turn the heat to medium low and add the anchovies. Cook, stirring, about 10 minutes until the anchovies dissolve. Add a pinch of sea salt and serve warm with vegetables.