25 minutes
Bagna Cauda is a traditional Italian dip that's rich and savory, perfect for vegetables or crusty bread. This warm anchovy and garlic dip is a true comfort food, with simple ingredients that pack a punch of flavor.
Salt-packed Anchovies
each
tablespoons
Garlic Clove, peeled and sliced very thin
each
Lemon, zested
each
Black Pepper, fresh-ground
teaspoons
to taste
1. Soak and Prepare Anchovies
Soak the salt-packed anchovies in water for about five minutes to remove the excess salt. Once soaked, debone and chop the anchovies until you have about two tablespoons of chopped anchovy.
2. Prepare Double Boiler
Heat some water to a simmer in the bottom of a double boiler or a small pot. The water should be gently bubbling, not boiling, to ensure a steady and gentle heat.
3. Combine Ingredients
Place the chopped anchovies in the top of the double boiler or in a medium-size nonreactive heat-proof bowl set over the simmering water. Add the butter, olive oil, thinly sliced garlic, lemon zest, and black pepper to the bowl with the anchovies. Stir the mixture gently until the butter melts completely and the ingredients meld together into a smooth, fragrant dip.
4. Taste and Serve
Once the butter has melted and the mixture is smooth, taste the dip and add salt if necessary. Serve the warm Bagna Cauda immediately with fresh vegetables or slices of crusty bread for dipping.
As the foundation, Bagna Cauda is typically made with garlic, anchovies, and olive oil, sometimes with the addition of butter. The ingredients are gently simmered until they form a rich, flavorful sauce. It's served warm with a variety of vegetables for dipping.
Use the Bagna Cauda as a base for a pasta sauce. After preparing the dip, toss it with freshly cooked pasta, adding a bit of pasta water to emulsify the sauce if necessary. Finish with chopped parsley and a squeeze of lemon juice for freshness.
Bagna Cauda can be used as a marinade for meats or fish. The anchovy and garlic mixture imparts a deep umami flavor to proteins. Marinate chicken, beef, or firm fish like salmon or swordfish before grilling or roasting.
Use the Bagna Cauda as a flavor booster when roasting vegetables. Toss root vegetables or cruciferous veggies like cauliflower or broccoli in the sauce before roasting for a deeply savory side dish.
Emulsify the Bagna Cauda with a bit more olive oil and vinegar or lemon juice to create a warm salad dressing. This works exceptionally well over robust greens like kale or endive, and it can be topped with toasted breadcrumbs for texture.
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