Bagna Cauda This is a wonderful dish from the Piedmonte region of Italy. The name comes from bagno caldo which means "hot bath". It is made by combining butter, olive oil, garlic and anchovies. The mixture is heated and guests use wooden skewers or fondue forks to spear a variety of fresh vegetables which are dipped and warmed. I N G R E D I E N T S 1 cup softened butter or margarine 1/3 cup olive oil 3 small garlic cloves, slivered 1 or 2 cans (2 ounces) anchovy fillets, well drained Bagan Cauda vegetables (allow 1/2 to 1 cup per person) Crusty bread cut in 1/4 inch slices Vegetables: Use a combination of carrots, cauliflower, green beans, cherry tomatoes, green or red peppers, mushrooms, zucchini. All should be washed, dried and cut into bite-sized pieces. I N S T R U C T I O N S Combine the first 4 ingredients in the blender, whirl just until the anchovies and the garlic pieces are finely chopped. Pour into a metal or ceramic fondue pot with a very sturdy base. Heat slowly over a direct flame or medium heat just until the mixture is bubbly. Then turn down to low just to keep the mixture hot enough to lightly brown the vegetables without burning. To serve, spear a vegetable and swirl in the oil until browned. Hold a piece of bread under the vegetable to catch the flavorful drippings. Makes about 1 1/2 cups of sauce for about 10 -12 servings. _______________ bagna cauda 3 cans anchovies, coarsely chopped 10 cloves garlic, minced 1 stick butter 1 cup extra-virgin olive oil (then add the oil from the anchovy can) Melt butter in oil over low low low heat. Add garlic. Cook over low low low heat until garlic is golden. Add anchovies. Cook over low low low heat until anchovies have dissolved into a layer of anchovy paste on the bottom of your skillet with chunks of garlic in it. There will still be a layer of oil above the 'chovies, with some butter lather floating on top. Have your family cluster around the hot skillet (remember, keep it on low low low heat) and dip vegetables and crusty bread into the bagna. Everyone has to eat some, if only to share in the post-bagna garlic perfume. Do this on New Year's Eve for good luck in the New Year. It has even been known to work. _________________ Bagna Cauda [BAHN-yah KOW-dah] - Specialty of Piedmont, Italy. Translated, it means "warm sauce” or “hot bath.” The ingredients suggest it is a country recipe, because all the ingredients are garden grown. Even the oil was probably produced on the farm. The exception is anchovies, which were widely used as a substitute for salt. I adapted this recipe from the Genova Restaurant in Portland,Oregon. This sauce is served in a pot, for everyone to dip the vegetables into. Serve it with chunks of crusty bread and your favorite raw vegetables. It's fun for a party appetizer no matter where you live. Check out Linda's Appetizer Recipes for more great appetizer ideas. Raw vegetables of your choice (see below) 2 cups heavy cream 6 cloves garlic 1/4 cup butter 10 finely chopped flat anchovy filet packed in olive oil, drained 1 tablespoon chopped fresh parsley 1/8 teaspoon cayenne pepper 1 (1 pound) loaf crusty Italian or French bread, cut into 2" sections Wash and prepare the vegetables several hours before using them. Cut vegetable into strips about 3 inches long and 1/2-inch wide. Place all the vegetables in ice water to crisp. In a large heavy saucepan over medium-high heat, add cream and garlic; bring just to a boil, lower heat to medium, and cook, stirring constantly, approximately 15 minutes or until the cream has thickened and reduced by half. Remove from heat and let cool. In another saucepan, melt the butter. Mash anchovies with a fork and add to butter, along with parsley and cayenne; cook until the anchovies dissolves into a paste, about 5 minutes. When cream has cooled, mash the garlic with a fork. Force the cream and garlic through a sieve into the butter mixture. Heat the sauce, stirring, but do not let it boil. Serve in warming dish over candle (a fondue pot works well). If sauce begins to separate while standing, a few turns with a whisk will bring it back together. NOTE: Sauce may be made ahead and kept refrigerated in covered jar. To re-warm, place jar in cold water in a pan and gently raise the heat until mixture is liquid again. Dip vegetables into the bagna cauda (a fondue-style fork will help), holding a piece of bread under the vegetable after dipping. After dipping a few pieces, the bread will be fragrant with oil and delicious to eat. Makes 6 to 8 servings. ________ Bagna Cauda 3 2-ounce cans anchovy fillets 6 cloves garlic 1 1/2 cups butter 3/4 cup extra-virgin olive oil 3 tablespoons lemon juice 2 teaspoons pepper Mince or press the garlic. Finely chop the anchovy fillets, reserving the oil. Heat the butter, olive oil and lemon juice in a medium saucepan. Add the anchovy fillets and reserved oil, garlic and pepper. Warm through. Transfer the sauce to a fondue pot or chafing dish, or, if you prefer, you can serve the Bagna Cauda recipe in a warm serving bowl, and reheat as needed. Serve warm (but don't burn the butter) with vegetable dippers such as cauliflower, edible-pod peas and carrots, and with crusty bread, which is great for catching the drips. Makes about 3 cups.