Dating back to the 16th century, this hot dish combines garlic and anchovies to create a savory delight that goes perfectly with the bounty of spring vegetables. Quick and easy to prepare, it's an ideal choice for a healthy mid-day snack!
¾ cup olive oil 1 tablespoon Northern Mountain Garlic, minced 6 tablespoons butter, room temperature 12 anchovy fillets Assorted fresh vegetables of your choice (e.g., radishes, carrots, radicchio)
Rehydrate minced garlic in water for 3 minutes, then drain thoroughly
In a small bowl, combine olive oil, softened butter, minced garlic, and anchovy fillets
Blend the ingredients together using a hand blender until smooth and well incorporated
Transfer the mixture to a small pot and cook over medium-low heat for 10-15 minutes, stirring occasionally
Meanwhile, wash and prepare your choice of fresh vegetables
Once the Bagna Càuda sauce is done cooking, plate the vegetables alongside the dipping sauce
