<em>Bagna Càuda</em> (Northern Italian Anchovy-Garlic Dip) Recipe
Ingredients (6)
- 1 head garlic, peeled (about 14 medium cloves; 60g once peeled)
- 1 cup (235ml) milk or water (see note)
- 1/2 cup (120ml) extra-virgin olive oil
- 100g high-quality oil-packed anchovy fillets (about 30 fillets)
- Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping
- 1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)
Directions
Learn how to make this recipe at Serious Eats
Ingredients (6)
- 1 oz. Tanqueray No. Ten Gin
- 0.75 oz. Bitter Aperitif
- 1 oz. Tawny Port
- Orange Zest Garnish
- Grated Nutmeg Garnish
- Star Anise Garnish
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