Recipes  

Helene’s Bagna Cauda

  • Preparation 15 MIN
    Cooking 20 MIN
  • Makes 4 appetizers
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Ingredients

Sauce

Vegetables of your choice

Preparation

Sauce

  1. In a small skillet, soften the garlic in the butter over low heat. Gradually add the oil, stirring constantly. Cook gently for about 10 minutes or until the garlic is soft. Add the anchovies and mash with a fork. Continue cooking, stirring for a few minutes. Pour into a small fondue pot and place on the stove over low heat.
  2. Serve with crisp vegetables and slices of crusty bread that is placed under the dipped vegetable to facilitate the trip for each bite onto the plate. Buon Appetito!

Note

A specialty of Piedmont, Italy, mostly eaten in the fall and winter. It involves soaking (bagna) raw or crisp vegetables in a warm sauce (cauda) of garlic, anchovies, butter, and oil. It’s for garlic lovers... There are a lot of variations: with or without cream, with milk, with olive or nut oil, with truffles ... It's Italian after all!

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.