Bagna cauda
From Lori, Yorkville CSAThe words bagna càuda mean “warm bath” in Piedmontese. It’s a great food for a party, where guests can gather round a hotplate that is keeping it warm and dunk crudites and bread. Asparagus and cardoon are traditionally used as dippers. It’s a bit messy; keep napkins nearby. Bagna cauda can be made with garlic scapes or garlic.
Ingredients
- ½ cup olive oil
- 2 TBS butter
- 4 large garlic cloves or an 8-inch piece of garlic scape, minced
- 2 anchovy filets
- A splash of heavy cream optional
- Bread or crudites f or serving
Instructions
- Heat the oil and butter over low heat. When it is very hot but not smoking, add the minced garlic or garlic scape and simmer until they are very soft, about 10 minutes.
- Add the anchovy filets and continue simmering. Using a fork or whisk, mash the anchovies and garlic/ scape against the sides of the pan until they dissolve almost complete. If desired, add a splash of cream and mix thoroughly.
- Serve on a small hotplate to keep it warm, with crudites or bread nearby.