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.
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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).
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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