Bagna Cauda from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John A
Bagna cauda (“warm bath”), an ancient concoction from Italy, is a warm olive oil, garlic, and anchovy sauce that you dip raw vegetables, crusty bread, or almost anything into. It couldn’t be...
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Cooking tools:
- Candle warmer
- Saucepan
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
- Pepper mill
- Serving bowl
Ingredients
- Sliced crusty bread and crudités (raw, bite-size vegetables) for dipping
- Fine sea salt and freshly ground pepper
- 8 to 10 oil-packed anchovy fillets, finely chopped
- 2 teaspoons minced garlic
- ¾ cup (180 ml) extra-virgin olive oil
- 3 tablespoons unsalted butter
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