Bagna Cauda (warm garlic anchovy dip) – Piemonte
Warm up your winter gatherings with this delicious Bagna Cauda (garlic anchovy dip) from Piemonte. Perfect for sharing with a variety of veggies and a crowd-pleaser at any dinner party.
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.livingalifeincolour.com.
Cooking tools:
- Blender
- Saucepan
- Stove
- Measuring cup
- Serving bowl
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 80 grams garlic cloves
- 150 mls whole milk
- 100 grams anchovies (preferably salted, remove fillets)
- 350 mls extra-virgin olive oil
- 5 mls red wine vinegar
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