dailygaelley

Bagna Cauda is an Italian dipping sauce that is served fondue – style. The dish originated in Piedmont and the name roughly translates to “hot bath”. It is made with garlic and anchovies.

Here’s my take on the savory dish!

What you’d need:

-a lot of garlic, minced (2 cloves is fine for this recipe)

-11 to 12 strips of Doña Elena Cuisinera Club Anchovies in Pure Olive Oil minced

-Doña Elena Extra Virgin Olive Oil

-Butter

-optional: milk

Recipe:

1. Sear the pan with the olive oil and put 2 tbsp of unsalted butter

2. Sauté the garlic and anchovies until aromatic

3. Optional:pour a cup of milk to make it creamy

4. Serve with vegetables, crunchy crusty bread, or even use it as sauce for pasta!

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