Bagna calda you ask? I thought the same thing when my sister-n-law mentioned how good this was, and was also heavily supported by my brother-n-law. This recipe is made once a year by the Gaughn family, and we all know that if you are going to make a dish once a year, it has got to be good. Well, I finally got around to making bagna calda. I consider this dish a warm bath filled with love. Not only that, but one that is way too simple to make.
2 sticks of unsalted butter
1/2 cup of olive oil
6 anchovie filets
8 cloves of garlic, finely chopped
Dash of pepper
French bread, cut in large cubes
Fresh vegetables, I used the following
Red Bell Pepper
Start by cleaning and preparing your vegetables. Trim the cauliflower and broccoli into florets for easy dipping. Take the other and cut them into large quarter slices. Keep in mind that you and your guests will use skewers or toothpicks to dip into the bagna calda. Once prepared, heat the butter, oil, garlic, and anchovie filets on medium to low heat. Occasionally stir the to melt away the anchovies. Keep the heat on low, and if possible transfer to a fondue plate or some type of warming dish. When you are ready, dip your vegetables, and bread into the bagna calda, and enjoy with a glass of your favorite wine. After having this as an appetizer, I thought that it would also be good drizzled over steamed vegetables later in the week. Remember, it’s all good.