EFK Kitchen Ready

EFK Bagna Càuda

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From the EFK recipe collection

Prep: 15 min
Cook: 10 min
Total: 25 min
Yield: 4–6 appetizer servings

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Ingredients

1/2 cup extra-virgin olive oil
3 tablespoons unsalted butter
3 cloves garlic, minced very finely
10 oil-packed or salt-cured anchovy fillets, drained and finely chopped
Freshly ground black pepper
Assorted raw vegetables such as fennel, carrots, celery, radicchio, cauliflower and radishes, for dipping
Warm crusty bread, for serving

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Directions

Combine the olive oil and butter in a small heavy saucepan over medium-low heat.
Add the garlic and cook gently for about 30 seconds, keeping it pale. Add the anchovies and reduce the heat to low.
Cook, stirring and mashing the anchovies into the oil, until they dissolve into a smooth, savory sauce, about 5 to 8 minutes. Add black pepper to taste.
Transfer to a warm serving pot or keep over very low heat. Serve immediately with raw vegetables and warm bread for dipping.

Equipment

Small heavy saucepan; wooden spoon or silicone spatula; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board; heatproof serving bowl or fondue-style warmer

Food safety & storage

Keep the sauce warm but do not allow the oil and butter to scorch. Use a stable heatproof serving vessel. Wash and dry raw vegetables thoroughly and refrigerate cut vegetables until serving.

View this recipe on the original EFK website ↗

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