Bagna Cauda – Italian Fondue with Anchovy

COOKING TIME: 40 minutes
Bagna Cauda
  • 170 ml Extra Virgin Olive Oil
  • 50g butter
  • 1 tin anchovy, chopped
  • 3 to 4 cloves garlic, crushed. (More or less as you wish)
  • 4 tablespoons of cream
  • raw vegetables, bread, steamed vegetables
1 Heat the Extra Virgin Olive Oil in a pan with the anchovy. Do this on a little fire and use a fork or wooden spatula to cut the anchovies.
2 Once it 'melted' add the butter, crushed garlic and cream
3 Pour in a small cooker with a fire underneath, to keep it warm, and dip with raw vegetables and / or bread.
1 The basis is anchovies, garlic, olive oil and butter. In some regions, they also add cream. I did this too. It ensures that the taste is softer for when the garlic appears to be too spicy. You dip in the fondue with pieces of raw vegetables or bread or steamed vegetables. I like chicory with it, but also pieces of raw celery are nice and fresh. You can go either way. But do not forget the bread. A fresh baguette remains the best.

I used one can of anchovy, but you can easily use 2. My reason was that my husband would join for dinner, but he isn’t so fond of fish, let alone a spicy anchovy, and I was afraid the taste would dominate too much. But no, he tasted it and found it very tasty. You could taste the anchovy, but is was subtle.

Don’t forget to dip a bit deep!!!

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