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Bagna Caôda (Anchovy Dipping Sauce)
Bagna Caôda (Anchovy Dipping Sauce) is a traditional French recipe (from the Piedmont region) for a simple but classic dipping sauce of garlic and anchovies in olive oil. The full recipe is presented here and I hope you enjoy this classic French version of: Bagna Caôda.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesFrench Recipes
Bagna Caôda, a Hot Anchovy Dipping sauce is a classic of the Piedmont region of France. It is normally served in winter (except when it is used as an accompaniment to boiled asparagus spears).
Ingredients:
2 garlic cloves, finely chopped
10 finest
anchovy fillets
30g good olive oil
Method:
Fry the garlic in the olive oil, but do not let it colour (use a low heat) then add the anchovies and stir. Cook slowly, stirring constantly, until the fish have dissolved and formed a paste.
Place in a warm bowl and immediately bring to the table.
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