Bagna Cauda is a lovely simple dipping sauce from Italy. There is a knack to eating this sauce. Drop pieces of vegetable into the sauce and then hook them out and put the on bread. You then eat the vegetable while any drips fall onto the bread which is then eaten as well. Alternatively breadsticks wok perfectly. This is often found being served on Christmas eve as part of the festivities. While the sauce does contain anchovies, it does not taste fishy at all.
Bagna Cauda
A superb dipping recipe with a clean taste and nice a thick.
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Add to CollectionServings: 6 people
Calories: 341kcal
Ingredients
- 2 cups heavy cream
- 4 tbsp butter
- 8 large anchovy fillets chopped
- 1 tsp garlic
- bread sticks Italian
Instructions
- Simmer the cream over a low flame, uncovered, in a small saucepan for about 20 minutes, or until reduced to about half its original volume.2 cups heavy cream
- In a fondue pot, or other flame-proof enameled or earthenware casserole that fits over a candle warmer or electric hot tray, melt the butter over low heat.4 tbsp butter
- Add the anchovies and the garlic and stir for about 1 minute.8 large anchovy fillets, 1 tsp garlic
- Add the reduced cream and bring the sauce to a simmer, stirring occasionally.
- Do not let the sauce boil.
- Serve immediately with the cold raw vegetables and the bread sticks or Italian bread for dipping. If the butter and the cream separate at the table, recombine them using a wire whisk.bread sticks
Notes
I always have a selection of dipper ie. cucumbers, carrots, fennel, bell peppers, celery, scallions, romaine lettuce, tomatoes, and mushrooms, cut into a mouthful size.
Nutrition
Calories: 341kcal | Carbohydrates: 2g | Protein: 2g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 129mg | Sodium: 90mg | Potassium: 63mg | Fiber: 0.03g | Sugar: 0.1g
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