Bagna Cauda
makes 3/4 cup
Bagna cauda, from the Piedmontese for "warm bath," is a lovely hot dip for crudités and is the perfect addition to an hors d'oeuvres spread. Serve it in a dish over a tea candle to keep it warm.
1 stick unsalted butter
1/3 cup olive oil
3 anchovy fillets or 1 teaspoon anchovy paste
5 garlic cloves, finely minced
1/4 cup parsley, finely chopped
prep: 15 minutes
total: 15 minutes
saucepan
fork
1. Heat the butter, olive oil, anchovies and garlic over low heat until bubbling and the anchovies have dissolved, 10 minutes. Do not brown the garlic.
2. Stir with a fork until smooth and all ingredients are dissolved and evenly distributed.
3. Mix in the chopped parsley and serve in a dish over a tea candle to keep warm.
