From the term bagno caldo, Italian for “hot bath,” bagna cauda is a traditional anchovy, garlic and extra-virgin olive oil–based dip for vegetables.
- Portion size 300 servings
- Credits : Canadian Living Magazine: September 2007
- 18 anchovy fillets
- 3 slices white bread crusts removed
- 2 tablespoons butter
- 3 garlic cloves thinly sliced
- 1 pinch salt
- 1 pinch pepper
- 3/4 cups extra virgin olive oil
MethodSoak anchovies in water for 20 minutes. Drain and rinse under cold water.
Sprinkle bread slices with 3 tbsp (50 mL) water to soften; let stand for 5 minutes. Squeeze out water; tear bread into pieces to make about 2 cups (500 mL) loosely packed.
In saucepan, melt butter over medium-low heat; cook sliced garlic, stirring, until softened but not browned, about 3 minutes.
In blender, pur?together garlic, anchovies, bread, salt and pepper, scraping down side of bowl. With motor running, add oil in slow steady stream, blending until smooth.
Return to saucepan; heat over medium-low heat, stirring, for about 3 minutes or until hot.
Transfer heated garlic dip to ceramic dish over tea light to keep it warm.
Nutritional facts Per 1 tbsp 15 mL : about
- Sodium 161 mg
- Protein 1 g
- Calories 100.0
- Total fat 10 g
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 2 g
- Iron 2.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 1.0