Dec 10, 2012
Known as Bagna Cauda, this classic Italian olive oil dip is infused with garlic and anchovies. Serve hot with an array of Italian-inspired vegetables and crusty bread for dipping.
2 cups olive oil
3/4 cup butter
8 to 12 anchovy fillets
4 to 8 garlic cloves, very, thinly sliced
Pinch dried oregano
1 tbsp. chopped fresh basil leaves
Salt and freshly ground pepper, to taste
1 baguette, sliced
1 small fennel, cut in thick slices
1/4 head cauliflower, cut into florets, blanched
1 small zucchini, sliced on diagonal
Handful red and green Belgian endive leaves
6 celery heart ribs
1 small head broccolini, trimmed and blanched
1 bunch baby carrots, blanched
1 small bunch radishes
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 vine ripe tomato, cut into wedges
Hot Italian Dip
Add olive oil, butter, garlic slices, chopped anchovy fillets, oregano, basil, and salt and pepper to a saucepan over low heat. Let slowly heat until butter melts and garlic slices start to soften, about 10 minutes. Using an immersion blender, blend until creamy. Alternatively, if you let the dip heat for longer, about 20 to 30 minutes more, the garlic and the anchovies will break down further and you won’t have to blend the mixture.
Transfer dip to fondue pot. Serve dip warm with baguette slices and a mix of vegetables, as desired.
Yield: 6 to 8 servings.