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.

Ingredients
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.
$4.49
Chile de Arbol Peppers
Whole, bulk only
1 ounce bulk bag
$1.69
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