Ingredients
Method
- In a small bowl, mash the anchovy fillets with a fork until they form a paste.
- In a fondue pot or small saucepan, combine the minced garlic, olive oil, and butter. Heat over low heat until the butter melts and the mixture is warm.
- Add the anchovy paste to the pot and stir well to combine.
- Arrange the prepared vegetables on a platter and serve alongside the warm Bagna Càuda sauce for dipping.
Notes
Some interesting facts:
– Origin: Piedmont
– Bagna Càuda is a hot dip made with garlic, anchovies, olive oil, and butter. It is traditionally served with a variety of raw and cooked vegetables.
– Origin: Piedmont
– Bagna Càuda is a hot dip made with garlic, anchovies, olive oil, and butter. It is traditionally served with a variety of raw and cooked vegetables.