Bagnacauda

🛒 Ingredients

• Garlic 38 g · 56 kcal
• Anchovy fillets in oil 20 g · 26 kcal
• Extra virgin olive oil 55 g · 486 kcal
• Unsalted butter 28 g · 203 kcal
• Mixed vegetables for dipping (e.g., bell peppers, carrots, celery, endive) 250 g · 68 kcal

👨‍🍳 Instructions

1. Peel and thinly slice all the garlic cloves. In a small heavy-bottomed saucepan or a traditional terra cotta bagnacauda pot, combine the garlic with the olive oil.
2. Gently cook the garlic over very low heat for 30-40 minutes, or until it is very tender and almost melting, but not browned. Stir occasionally to prevent sticking.
3. Drain the anchovy fillets, reserving a tablespoon of their oil if desired. Finely chop or mash the anchovies into a paste.
4. Add the anchovy paste and butter to the garlic and olive oil mixture. Continue to cook on very low heat, stirring constantly, until the anchovies have completely dissolved and the butter is melted and incorporated.
5. Transfer the Bagnacauda to a traditional ceramic warming pot (fojòt) or serve it immediately in a small bowl, keeping it warm over a candle or tea light. Serve with a generous assortment of fresh and lightly blanched vegetables for dipping.