Bagna Caoda
Ingredients:
3/4 Cup Extra Virgin Olive Oil | 1 can anchovy fillets (chopped) Better still are salt-packed anchovies if available. |
1/2 Cup wine or Balsamic vinegar | 1 stick Butter |
8 cloves garlic minced (or three tablespoons of pre-crushed) | Salt and Pepper to taste |
Serves: 4 Chef: Roger W. Bodo
Directions:
Bagna Caoda means hot bath in
Italian and is a traditional dipping sauce in the Piedmont region
Place
chopped anchovies, butter, olive oil, salt and pepper into a heavy sauce pan or
better yet a fondue pot, heat on low and let cook for 30 minutes while slowly
stirring with a wooden spoon. It will froth up. In the Bodoira family we
gathered around the pot (now called a Fondue) and dipped our veggies into the
frothing mixture and used a slide of hard-crusted Italian bread to catch
the drippings. Of course the bread wouldn't last too long as we nibbled
away the parts with the delicious drippings. You can also place the hot liquid
in small ramekins (little bowls) for dipping, but it's not as much fun as the
communal pot.