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Bagna Cauda

A delicious warm Italian anchovy dip, best served with lots of crunchy vegetables.

Dolcetto is ‘little sweet one’ in Italian.  An excellent wine with most Italian dishes.

bagna cauda

Recipe

  • INGREDIENTS
  • 125ml extra virgin olive oil
  • 4 or 5 garlic cloves – crushed
  • 12 anchovies (in olive oil) drained and chopped
  • 120g unsalted butter
  • 2 red peppers for dippping
  • 3 celery sticks for dipping
  • Put the oil, anchovies and garlic in a small pan and gently heat.
  • Cut your vegetables into dipable pieces.
  • Whist in 2/3 of the butter.
  • Remove from the heat and taste – too strong?  Add more butter and whisk.
  • Warm a bowl and pour in.
  • Dip away – and don’t forget to pour a glass of delicious Dolcetto!
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