This classic anchovy and garlic dip originated in the Piedmont region of northwestern Italy. It is served hot (English translation is "hot bath") like a fondue for raw vegetable and crusty bread and breadsticks. The basic recipe usually includes olive oil, garlic, butter and anchovy. Some substitute heavy cream for butter. Other recipes may include finely chopped parsley, thinly sliced truffles, lemon zest and juice. Many view Bagna cauda as a sauce that can be served over pasta, as a pizza topping, or a condiment for sandwiches, salads, cooked vegetables, meats and fish. Although serious foodies insist on using whole salt packed imported anchovies that need to be deboned, common brands of 2oz. cans are acceptable.
Bagna couda is best served in a pot with a heating element. Accompany it with a variety of raw vegetables and breadsticks along with other party appetizers and dips on festive occasions. It also is a very special bread dip with dinner parties.
The recipe uses a technique similar to Pete's garlic oil. The results, the garlic and garlic infused olive oil is more delicate. The garlic isn't bitter and tastes oven roasted.
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