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Bagna Cauda #3

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  • 2 c
  • 1 1/2 c Olive oil
  • 6 Cloves garlic; finely chopped
  • 1/2 c (1 stick) melted butter
  • 10 Anchovies; drained and finely chopped
  • Salt; optional


Published in the Los Angeles Times on August 19, 1998, in an article written by Marion Cunningham. Ms Cunningham writes "Bagna Cauda, which means hot bath, is a classic sauce from Piedmont, Italy. It is usually kept hot in a pot over a flame, but it can be presented at the table in a serving dish or in individual small bowls without the flame....Raw vegetables cut into bite-size pieces are speared on a long prong like fork and held in the hot sauce for a few seconds...In Italy,the most common vegetables eaten with Bagna Cauda are fennel, cauliflower, cabbage and sweet peppers, but any vegetable that is good to eat raw will work fine...."
1. Heat 1/4 cup olive oil in 1-quart saucepan over medium heat. Add garlic and cook, stirring, until slightly, softened but not browned, about 2 minutes.
2. Remove from heat and add remaining 1 1/4 cups olive oil, butter, and anchovies.
3. Return pan to medium heat and stir to mix thoroughly. Taste and add salt if needed (anchovies are salty).
4. Remove from heat and serve. (Sauce may be made ahead, refrigerated in covered jar and reheated brefore serving.).
Each 1 teaspoon serving without vegetables contains: 39 calories; 25 mg sodium; 3 mg cholesterol; 4 grams fat; 0 carbohydrates; 0 protein; 0 fiber
Posted to JEWISH-FOOD digest by Harriet Neal <> on Aug 22, 1998, converted by MM_Buster v2.0l.