A Nice Hot Bath For Everyone!

Bagna Cauda which is an Italian dialect meaning warm bath or warm sauce derived from Bagno Caldo which means; “Hot Bath” the perfect soak for those tired veggies or an instant perk for that same old pasta dish. Another little trick I have is putting a few spoonfuls of this on the crust of my pizza before putting on the toppings (works best when making white pizza).
Bagna Cauda can be served fondue style or just served in a bowl for dunking, dipping or in my case ladling. A perfect dip for lightly grilled or broiled vegetables, truly a perfect party dish.

Bagna Cauda

1/2 lb butter (2 sticks)

1/2 cup of good olive oil

12 or more garlic cloves, crush some, leave some whole

1/2 teaspoon of freshly cracked black pepper

1/4 teaspoon hot red pepper flakes

1 small jar of anchovies in oil (may also use tinned variety)

Salt or Parmesan cheese, to taste (optional)

Heat butter, olive oil, red pepper flakes and crushed black pepper in a skillet or sauce pan over low heat. Add garlic and anchovies (oil and all) and mash to a paste with a fork as they become tender or leave the garlic whole if you prefer.
Can be used as a sauce for pasta (add more Parmesan cheese). For dunking try some steamed, grilled or broiled broccoli , Cardoon, Celery, Bok Choy leaves, Cauliflower etc.
How about dunking some breadsticks wrapped with prosciutto….delicious or drizzle on some salad greens.

Better when kept warm

Photo Courtesy of HBomb/Flickr.com