Name: Bagna Cauda
Total time: PLACEHOLDER
Cuisine: Italian
Ingredients: 1 cup heavy cream; 3 ounces anchovy fillets , drained (about 35 fillets); 1 tablespoon extra-virgin olive oil; 5 large cloves garlic , minced; Pinch cayenne pepper; Salt and pepper

Why This Recipe Works

Served with crudités and bread for dipping, this fondue-like first course is a delicious start to any Mediterranean-inspired meal. We disliked bagna cauda recipes made with olive oil for their harsh, greasy taste, and recipes made with milk because of their weak, watery flavor and texture. We found cream far superior—it yielded a smooth, rich dip with a consistency that clung nicely to the vegetables and bread that were dipped into it. We added anchovies until we got just the right degree of intensity and did the same with the garlic. We found that our bagna cauda recipe tasted best when the cream and anchovies spent a few seconds in the blender—their flavors came together quickly and smoothly.

Before You Begin

This sauce should be served warm, so use a fondue pot or double boiler for serving. Serve with crudités-style vegetables and either rustic pieces of bread or fresh breadsticks.

Instructions

Place the heavy cream and anchovy fillets in a blender and blend until smooth, about 5 seconds. Set aside.

Heat the oil, garlic, and cayenne in a small saucepan over medium heat until the garlic is translucent, about 2 minutes. Reduce the heat to medium-low and add the anchovy-cream mixture. Cook, stirring occasionally, until the mixture is slightly thickened, 15 to 20 minutes. Season to taste with salt and pepper. Serve warm with crudites-style vegetables and rustic bread or Italian breadsticks (grissini).