Bagna Cauda
Ingredients:
1/2 cup olive oil
1/2 cup unsalted butter
10 garlic cloves, peeled and minced
6 anchovy fillets, chopped
1/4 cup dry white wine
1 tbsp heavy cream optional
Fresh vegetables for dipping such as carrots, celery, bell peppers, or fennel
Instructions:
1 In a small saucepan, heat olive oil and butter over low heat until melted.
2 Add the garlic and anchovies, cooking gently until the anchovies break down and the garlic becomes fragrant about 5-7 minutes.
3 Stir in the white wine and cook for another 2-3 minutes. If desired, add heavy cream for a creamier sauce.
4 Remove from heat and transfer the Bagna Cauda to a fondue pot or serving bowl.
5 Serve warm with an assortment of fresh vegetables for dipping!
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