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Butter and Oil Merge Beautifully in Bagna Cauda

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oliveoilBagna Cauda

This classic dish comes from the Piedmont region of Italy and the name means “hot bath.” Some like to put more garlic into the sauce, so you can play with the ingredients and shape the dish to your tastes.

1/4 cup (1/2 stick) butter
1 tablespoon minced garlic
1 (2-ounce) can anchovy fillets packed in olive oil, drained and rinsed
3/4 cup extra virgin olive oil

In a heavy saucepan, melt the butter over low heat. Add the garlic and cook, stirring frequently, until soft but not browned, 3 to 4 minutes.

[amazon-product]0811822001[/amazon-product]Stir the anchovies into the garlic, then slowly drizzle in the olive oil and blend well. Reduce the heat to keep the mixture barely simmering and cook, stirring frequently, until the oil is well flavored, 10 t0 15 minutes; do not allow to brown or burn.

To serve, transfer the hot dip to a heatproof serving dish placed on a warming tray. Serve with raw and/or steamed vegetables as well as pieces of crusty Italian bread.

Makes 8 servings.

Adapted from “The Sutter Home Napa Valley Cookbook” by James McNair

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2 Responses to “Butter and Oil Merge Beautifully in Bagna Cauda”

  1. charles says:

    Yes “Bagna cĂ uda” is the name for this recipe, but lets not “masticate” the Italian language because a “hot bath” is actually “Bagno Caldo”

    And yes … the food section in the NY Times on Nov 5th (which I imagine could possible be the source of your article has made the same dreadful ignorant mistake).

    • John Griffin says:

      Got the derivation from Wikipedia or GourmetSleuth, but thanks for pointing that out. The recipe is one I’ve served several times, and it’s a great starting point.