Bagna cauda with oil originated in 16th century Italy. However, I prefer a creamy version. I have served it hot as a dipping sauce with cut-up fresh vegetables and Italian bread.
Also, I like to add tuna to the bagna cauda for more body.
- 2 tbsp olive oil
- 2 sticks butter
- 10 cloves garlic (minced)
- 2 tins anchovies in oil (small)
- 1 5 oz can tuna (optional)
- 1 pint heavy cream
Used for dipping
- Italian Bread
- any other vegetable cut up will work
- Melt butter with the olive oil in a skillet over medium heat.
- Stir in the minced garlic and cook until tender. Add the anchovies and tuna. Cook a few minutes.
- Reduce heat to low.
- Add the heavy cream to the skillet and heat until the mixture comes to a boil.
- Serve in small hot bowls for use with the dipping ingredients. Almost any fresh raw vegetable goes well with bagna cauda.
Bagna Cauda with oil:
If you prefer your bagna cauda without the cream, substitute the following amounts of olive oil and butter and omit the cream. Tuna is optional.
1 cup of olive oil & 1 stick of butter