Bagna cauda is a pungent dipping sauce traditionally served in the Piedmont during the grape harvest. If you or your guests are anchovy and garlic addicts, this the perfect sauce for serving with hors d'deouvre or antipasto vegetables such as raw celery or fennel or cooked artichokes or, of course, cardoons.
Makes 1 cup
1/2 cup (1 stick) unsalted butter
1/2 cup extra-virgin olive oil or walnut oil
6 garlic cloves, very thinly sliced
12 anchovy fillets, soaked for 5 minutes in cold water,
drained on paper towels, and finely chopped
1 small white truffle, finely chopped (optional)
Melt the butter in a skillet over medium heat and stir in the olive oil and garlic. Cook gently until you can smell the garlic, about 5 minutes, but don't let the garlic brown. Stir in the chopped anchovies. Season to taste with salt, but be careful; the anchovies are usually salty enough. Serve the hot sauce in ramekins for dipping.
by James Peterson
William Morrow & Company, Inc.
1998, Hardcover, US $35.00
Reprinted by permission.
This page created September 1998
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