Leo’s Bagna Cauda

5 Tbl. olive oil

5 anchovie fillets, tinned or cured

1 clove of garlic, flattened

Note:  Although it is frequently spelled ‘Bagna Calda,’ the Piemontese spelling is ‘Bagna Cauda.’ Leo wanted you to know.

Heat the olive oil in a small saute pan, add the garlic and then the anchovies one at a time, stirring and smushing them with a fork as you go. Simmer together 10 minutes, and continue to smush the anchovies (but not the garlic) into the oil. Spread over roasted peppers and serve. Also good with other vegetables – use your imagination!

2 thoughts on “Leo’s Bagna Cauda”

  1. Would it be OK to use anchovy paste instead of the actual critters? My wife is kind of squeamish about anchovies. If so, how much?

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