Bagna Cauda - Anchovy and Garlic Dip Recipe

Submitted By: The Spice House.

Bagna Cauda - Anchovy and Garlic Dip Notes

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

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.

Quick Shopping List

Tellicherry Ground Black Pepper
10/16 Mesh (Medium Cracked Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
Chile de Arbol Peppers
Whole, bulk only
1 ounce bulk bag

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