Prep: 18 minutes; Cook: 12 minutes
At the end of the grape harvest each year in Piedmont, winemakers feast on a meal that begins with bagna cauda (BAHN-yah KOW-dah), a "hot bath" of olive oil, butter, garlic, and anchovies served with raw vegetables. The anchovies, which are loaded with bone-building calcium and heart-healthy omega-3 fatty acids, give the dip body and a slight saltiness without lending a fishy taste.
Oxmoor House JUNE 2006
1. Steam potatoes, covered, 10 minutes or until tender. Cut each potato lengthwise into 4 wedges.
2. While potatoes cook, heat oil and butter in top of a double boiler over medium heat 2 minutes or until butter melts. Add salt, anchovies, and garlic; cook 10 minutes or until anchovies begin to dissolve and garlic is soft and fragrant (garlic should not begin to brown or take on any color). Pour sauce into a warm serving bowl; serve warm with vegetables.
Note: Traditionally, the bagna cauda is served in a bowl set over chafing fuel or a tea light so that the sauce stays warm throughout the appetizer course.
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