Bagna Càuda with Crudités
This warm dip from Northern Italy fully brings out the flavor of anchoveis thanks to the garlic, butter and olive oil.
Traditionally served with vegetables (crudités), it works beautifully as a sauce on sustainably sourced fish/shellfish or slathered on grilled bread.
Its simple elegance is a perfect starter for a big festive feast like Christmas, Hanukkah. or New Year’s Eve.
And as anchovies are small, schooling fish that play a crucial role in the marine food chain, look for ones from fisheries that are well-managed to prevent overfishing!
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1 stick (½ cup) unsalted butter
¼ cup extra-virgin olive oil
2 cloves garlic, grated
2 ounce tin of anchovy filets, drained and chopped
Kosher salt to taste
Crudité such as radishes, green beans, tomatoes, carrots
Method:
In a small saucepan over low heat, add butter, olive oil, and garlic. Cover and let steep for 15 minutes, making sure the mixture does not come to a boil.
Add chopped anchovies and stir until dissolved. Season to taste with salt—anchovies are salty, but a bit more can make this dish taste even better!
Serve warm with assorted vegetables for dipping.
Credit: Amy Currie, HotDish Productions
