by merrill
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Photo by Sarah Shatz
merrill's Notes:
3 whole heads garlic, broken into cloves and peeled Ask a question about this ingredient
1 cup olive oil Ask a question about this ingredient
5 anchovy fillets, rinsed if salted and finely chopped Ask a question about this ingredient
Blanched or raw vegetables for serving Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Bring a medium saucepan of water to a boil and gently drop in the garlic cloves. Boil gently for 10 minutes and then remove and drain the garlic cloves. Mash the garlic in a mortar and pestle or however else you choose.
Ask a question about this stepWarm the olive oil in a small, heavy pot over medium-low heat. Add the anchovies and the garlic, bring to a simmer and lower the heat so the liquid is barely bubbling. Cook very gently for half an hour, stirring occasionally so that the garlic doesn't stick to the bottom of the pot.
Ask a question about this stepBlanch and cut up the vegetables while the dip is simmering and arrange them on a large platter.
Ask a question about this stepWhen the bagna cauda is ready, add lots of black pepper and some more salt if necessary. Serve warm with the vegetables.
Ask a question about this stepMy mum makes a mean bagna cauda - a good tip is to serve it over a small candle when you're eating it as it gets cool quickly! Well that's how we do it in my house anyway :)
My mum makes a mean bagna cauda - a good tip is to serve it over a small candle to keep it warm when you're eating it as it gets cool fast! Well that's how we do it in my house anyway :)
how about posting your bagna cauda recipe, lorigoldsby?
I posted it under my recipes
LOVE, Love, love bagna cauda! Although my recipe calls for cream and while we do dip some vegetables in it, it seems I'm constantly refilling the bread basket! Even people who would never order anchovies on their pizza should try this, more like a warm cesear salad dressing.
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You start with 3 whole heads of garlic.
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Every clove needs to be separated and peeled. It's worth it.
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Always nice to have a friend to help with a task such as this -- notice Jennifer's knife technique, as compared to Merrill's fingers-only approach.
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That's a lot of garlic!
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It goes into a pot of simmering water to blanch, which takes some of the bite out of the garlic.
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The garlic bobs around in there for 10 minutes.
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At this point, it's softer and easily mashable.
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Merrill gets right in there.
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Key ingredient #2: anchovies! Don't skimp and go for a cheapo brand -- you'll notice the difference if you use good anchovies.
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In they go to the olive oil!
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Along with all that mashed garlic.
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About 30 minutes of gentle simmering later, you've got a lovely, mellow dip for all your blanched spring veggies.
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My cousin remembers having the bagna cauda spooned over polenta for dinner. Also, having the
polenta cut into squares the next morning, sauted in butter and topped with a sunny side up egg.
YUM.