Bagna Cauda - Anchovy and Garlic Dip Recipe

Bagna Cauda - Anchovy and Garlic Dip Notes

This recipe by Wave chef Kristine Subido was used for the first Spice House/Wave cooking class.

Ingredients

• 4 cloves garlic, crushed
• 1 1/2 ounces butter, melted
• 4 ounces salted anchovies
• to taste, cracked black pepper
• chili flakes or dried de arbol chilies
• 1 cup olive oil

Preparation Instructions

Saute the crushed garlic and chopped anchovies in the oil. Stir constantly until the anchovies disintegrate. Add the butter and mix. Add the chilies. Simmer; he longer it simmers the milder the garlic flavor will become. Serve warm with fresh fennel, peppers, celery, and carrots for dipping.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• Appetizer, Italian

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