Buttery Bagna Cauda

Buttery Bagna Cauda

Anchovies get a bad rap but one bite of the salty, buttery bagna cauda could convert even the most die hard of anchovy haters. In essence bagna cauda is melted butter with anchovy and garlic, in execution bagna cauda is a sexy dip for bread and vegetables that takes crudite to the next level. The anchovy here is noticeable as in it provides a bold flavor without being super fishy or off putting.

Just try it before you knock it, okay. This recipe is also the perfect excuse to use that dusty old fondue pot you have kicking around, as it needs to be served and kept warm, otherwise your butter will congeal and you will go from warm bath to goopy mess in minutes.

We served this lovely appetizer at our Revivalist Kitchen Harvest Dinner! You can read all about that amazing meal here.

Buttery Bagna Cauda

Buttery Bagna Cauda

12 anchovy filets (splurge and go for the fancy ones jarred in oil), drained and chopped

1 whole block of salted grass-fed butter, 4 sticks= 1 pound (do not skimp on quantity or quality)

Zest of a lemon

Juice of a lemon

Chopped parsley to serve

8 cloves of garlic, peeled and chopped

Buttery Bagna Cauda


Melt the butter in a saucepan, drain and chop the anchovy, peel and chop the garlic (removing the crusty ends and any green sprouts) and add to the melted butter. Zest the lemon add to the mixture and squeeze in the lemon juice carefully so none of the nasty bitter seeds fall in (one of my ultimate culinary pet peeves is getting a citrus seed in my mouth). Over low heat allow the mixture to cook for 10 minutes, or until the garlic has softened and all the flavors have combined. Transfer to a warmed fondue pot and serve over a flame to keep warm. Soft sourdough bread and crisp raw vegetables make the perfect accompaniment.

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How did the recipe turn out? Got any questions? Leave a comment below!

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