Chef John's Bagna Cauda
If there were ever a recipe to tweak to your own tastes, it's this one. You can adjust the amounts of garlic and anchovy, as well as the proportion of olive oil to butter. You can also control how long you cook the mixture before it's presented. I hear from my friends in Northern Italy that they use twice as much anchovy and garlic as I did. Serve in a small chafing dish or fondue pot with crusty bread, roasted carrots, blanched asparagus, endive, red peppers, and/or roasted potatoes.
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Recipe Summary
Ingredients
16
Original recipe yields 16 servings
Directions
Nutrition Facts
Per Serving:
87 calories; protein 0.5g; carbohydrates 0.5g; fat 9.3g; cholesterol 7mg; sodium 95.6mg.
Full Nutrition