Method

In Piedmontese dialect bagna cauda it means "warm sauce". It was commonly consumed on the day called the svinatura.  On that day wine, newly made, was put into barrels.  Bagna cauda was kept warm with plates of fresh uncooked vegetables available for dipping. 

Sauté the crushed garlic and anchovy in the oil. Stir, stir, stir until the anchovies disintegrate. Add butter and allow to melt. Add pepper to taste.

Put this in an attractive serving bowl - not fancy, Earthenware is traditional as this is a country-type dish, but a chafing dish of any sort is fine as bagna cauda must be kept warm or the butter will begin to congeal.  Keep it simmering away. 

Serve with your choice of mixed raw vegetables.  The traditional include fennel, peppers, celery and carrots. Remember that to be authentically Italian, you must make a recipe to your own taste.  Have fun! . Obviously, one must have some wine to go with this dish.

Contributor:  Two Blonde Ladies

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