Marcella Hazan's Bagna Cauda (Anchovy and Garlic Dip)
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1⁄2 cup extra-virgin olive oil
- 3 tbsp. butter
- 2 cloves garlic, finely chopped
- 10 salt-cured anchovy filets, rinsed, boned and finely chopped
- Kosher salt
- Assortment of raw, cut-up cauliflower, carrots, celery, radicchio, and radishes
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