Friday, 2 August 2013

Bagna Cauda


Bagna Cauda which means "hot bath" in Italian is a warm dip made in many variations. It consists of good olive oil, garlic and anchovies and is served warm with a variety of vegetables and bread. Many people dip the vegetable in the Bagna Cauda and hold the bread under it to catch any oil and then they eat the oil soaked bread. You can also add some cold chicken slices to make a lovely lunch.

You will need:

  • 2 anchovies in oil
  • 3-4 cloves of garlic
  • 1 tsp capers
  • 1/2 cup great olive oil - I used Mandranova Nocellara which is gloriously green and fresh.
  • 1 tbsp fresh lemon juice
  • pinch of chili flakes (optional)
  • 1 tbsp fresh parsley - chopped fine
  • salt and pepper to taste
  • assorted vegetables 
  • fresh crusty bread

Step 1: slice and arrange vegetables of your choice on a nice platter.


gather all other ingredients


Step 2: in a food processor or blender add anchovies, garlic and capers. Puree and then add olive oil and a squeeze of fresh lemon. Puree again for a few seconds.


Step 3: scrape out food processor with a spatula and place mixture in a small sauce pan. Heat on low and cook 5 minutes until mixture separates. 


Step 4: chop parsley and add to mixture along with chili flakes if you like. Taste and add salt and pepper as you like. 


Serve warm. You can also serve in a small fondue pot to keep warmed.











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