Savory Anchovy-Garlic Delight
Indulge in this rich and flavorful Savory Anchovy-Garlic Delight, also known as Bagna Cauda, a traditional Italian dish perfect for sharing. This warm dip combines the umami of anchovies with the aromatic notes of garlic, creating a luxurious blend that pairs beautifully with an array of fresh, crisp vegetables. Ideal for parties or cozy gatherings, this dip is sure to be a crowd-pleaser. Serve alongside a rustic slice of bread for dipping and enjoy the harmonious flavors that this recipe brings!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Olive Oil
3/4 cup (Extra virgin, for better flavor)
Garlic Cloves
8-10 cloves (Very finely chopped)
Anchovy Fillets
12 fillets (Packed in oil, drained)
Unsalted Butter
1/4 cup (Cut into small pieces for easy melting)
Mixed Vegetables
8 cups (Trimmed and cut-up (e.g., Jerusalem artichokes, bell peppers, carrots, green onions, celery, cooked potatoes, roasted onions, etc.))
Coarse Country Bread
1 slice (For serving alongside the dip)
Instructions
1
In a small saucepan, gently heat the olive oil over low heat. Add the finely chopped garlic and anchovy fillets to the pan.
2
Using the back of a wooden spoon, mash the anchovies while stirring intermittently. Continue cooking the mixture for about 5 minutes, or until the garlic becomes fragrant and the anchovies are completely blended into a smooth paste.
3
Remove the saucepan from the heat and stir in the unsalted butter until fully melted and incorporated.
4
Transfer the warm dip into a preheated chafing dish or fondue pot. Keep the dip warm over a candle or spirit lamp to maintain its temperature.
5
Serve immediately with a colorful assortment of trimmed and cut-up vegetables for dipping. Don't forget to include a slice of coarse country bread for an extra treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Anchovy-Garlic Delight?
It is a rich, flavorful Italian dip also known as Bagna Cauda, made with olive oil, garlic, and anchovies.
What does Bagna Cauda mean?
Bagna Cauda is a traditional Italian dish that translates to 'hot bath', referring to the warm dip used for vegetables.
What are the main ingredients in this recipe?
The primary ingredients are extra virgin olive oil, 8-10 garlic cloves, 12 anchovy fillets, and unsalted butter.
How much olive oil is required?
This recipe calls for 3/4 cup of extra virgin olive oil.
How should the garlic be prepared?
The garlic cloves should be very finely chopped before adding them to the oil.
Do I need to drain the anchovies?
Yes, the recipe specifies using 12 anchovy fillets packed in oil, but they should be drained before use.
How do you achieve a smooth texture with the anchovies?
Use the back of a wooden spoon to mash the anchovies while stirring them into the warm oil and garlic mixture.
How long should the garlic and anchovies cook together?
They should be cooked for about 5 minutes or until the garlic is fragrant and the anchovies have melted into a paste.
What type of butter should be used?
The recipe recommends 1/4 cup of unsalted butter, cut into small pieces for easier melting.
When is the butter added to the mixture?
The butter is stirred in after the saucepan is removed from the heat until it is fully melted and incorporated.
How should Bagna Cauda be served?
It should be served warm, ideally in a preheated chafing dish or a fondue pot kept warm over a candle.
What vegetables are best for dipping?
A colorful assortment of trimmed vegetables such as bell peppers, carrots, green onions, celery, and Jerusalem artichokes are perfect.
Can I use cooked vegetables for dipping?
Yes, the recipe suggests including cooked potatoes and roasted onions among the dipping options.
Is bread served with this dish?
Yes, a slice of coarse country bread is recommended for serving alongside the dip.
How many cups of vegetables should I prepare?
The recipe suggests preparing approximately 8 cups of mixed vegetables.
What is the flavor profile of this dip?
It features a rich umami flavor from the anchovies combined with aromatic garlic and creamy butter.
Is this dish suitable for parties?
Absolutely, it is described as an ideal appetizer for parties or cozy gatherings and is a proven crowd-pleaser.
What heat setting should I use to cook the oil?
You should gently heat the olive oil over low heat to avoid burning the garlic.
Why use extra virgin olive oil?
Extra virgin olive oil provides a better, more robust flavor for this traditional dipping sauce.
Can I make this dip ahead of time?
While it is best served immediately, it can be kept warm in a fondue pot throughout your event.
How many anchovy fillets are in one batch?
This recipe uses 12 individual anchovy fillets.
Is Jerusalem artichoke a common pairing?
Yes, Jerusalem artichokes are a traditional and highly recommended vegetable to serve with Bagna Cauda.
What kind of bread is best?
A coarse country bread or a rustic slice of bread is best for soaking up the flavorful oil.
How many garlic cloves are used?
The recipe requires between 8 to 10 cloves of garlic.
What if I don't have a fondue pot?
You can use a preheated chafing dish or any small ceramic bowl kept over a tea light candle to maintain the heat.
What are the key tags for this recipe?
Tags include dip, bagna cauda, anchovy, garlic, appetizer, and Italian cuisine.
What is the total number of ingredients?
There are 6 main ingredient components listed in this recipe.
Does the recipe include nutritional information?
No, the current data for calories, fat, protein, and other nutritional values is not provided.
How do you know when the garlic is ready?
The garlic is ready when it becomes fragrant but before it turns brown or burns.
What category does this recipe fall into?
It is categorized as an appetizer or a warm dip.