Bagna càuda, Italian for hot bath is a delicious warm dip served with cut up vegetables or bread. This recipe delivers umami, the pleasant savory taste of anchovy.
2 ounces anchovy fillets
3 tablespoons unsalted butter
3/4 cup olive oil
6 large garlic cloves, chopped
1 teaspoon pepper
Assorted fresh vegetables, cut into bite-size pieces
1 loaf of crusty Italian or French bread, cut into 1/4-inch slices
Blend anchovies, butter, garlic and olive oil in processor until smooth.
Transfer mixture to medium-sized saucepan.
Cook over low heat 15 minutes, stirring, occasionally.
The sauce will separate. Season with pepper.
Pour sauce into fondue pot or flameproof casserole.
Set the pot over an alcohol burner or gas table burner to keep warm.
Serve with vegetables and bread.