Although I often go over the top when cooking, sometimes I rein myself in and appreciate the simplicity of combining a few high quality ingredients. Bagna cauda, a traditional Italian dip, is an excellent example of when something simple can yield impressive results. With only four ingredients (and please, use the best quality of these ingredients that you can find), this dip manages to keep you coming back for more. It’s incredibly versatile, going well with bread, fresh vegetables, or even tossed with pasta.
Bagna Cauda (adapted from Apples and Butter)
Yield: approximately 1 cup
Ingredients:
- 1/2 cup olive oil
- 8 – 10 anchovy filets*
- 4 – 6 cloves garlic, minced, crushed, or pressed*
- 2 Tbsp butter
*You can adjust these quantities depending on how much anchovy or garlic flavor you want here as well as the desired consistency of the finished dip; as written, this recipe yields a more liquid dip so if you want a thicker consistency, use more anchovies and garlic.
Method:
- In a small pot, heat 1/2 cup olive oil over medium low heat, then add 8 – 10 anchovy filets and 4 – 6 cloves garlic, minced, crushed, or pressed. Let cook together, stirring occasionally, until the anchovy and garlic dissolve, about 15 – 20 minutes.
- Stir in 2 Tbsp butter.
- Serve warm with bread and vegetables for dipping.
