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Piedmontese Bagna Càuda (Warm Garlic, Anchovy & Olive Oil Dip)
The iconic Piedmontese convivial dip: garlic gently simmered into mellow sweetness, dissolved with savory anchovies, butter, and olive oil, served warm with crisp winter crudités.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
6servings
- Garlic heads peeled2 piece
- Whole milk for poaching250 ml
- Anchovy fillets in oil100 g
- Extra virgin olive oil150 ml
- Unsalted cold butter40 g
Preparation Steps
1
Simmer garlic cloves gently in milk for 15 minutes until soft, drain, and mash into a smooth paste.
15 min timer
2
In a saucepan over very low heat, heat olive oil with anchovy fillets, stirring until anchovies dissolve completely into the oil.
8 min timer
3
Add mashed garlic paste and cook over low heat for 5 minutes without allowing the oil to boil.
5 min timer
4
Swirl in cold butter to emulsify. Serve warm in a fondue burner with raw fennel, peppers, cabbage, and crusty bread.
1 min timer
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Provenance & Public Domain Audit
Source: Italian Regional Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
