Bagna Cauda (piedmontese Warm Garlic-anchovy Dip)

Name: Bagna Cauda (piedmontese Warm Garlic-anchovy Dip)
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 6
Cuisine: Global
Ingredients: 5 fillets anchovy fillets, rinsed if salted and finely chopped; 6 servings Freshly ground black pepper; 6 servings Blanched or raw vegetables for serving; 237 milliliters olive oil; 6 servings Salt; 3 heads whole heads garlic, broken into cloves and peeled

You can never have too many hor d'oeuvre recipes, so give Bagna Cauda (piedmontese Warm Garlic-anchovy Dip) a try. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 63 calories. It can be enjoyed any time, but it is especially good for The Super Bowl. Head to the store and pick up garlic, pepper, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 18 minutes.

Instructions

Bring a medium saucepan of water to a boil and gently drop in the garlic cloves. Boil gently for 10 minutes and then remove and drain the garlic cloves. Mash the garlic in a mortar and pestle or however else you choose.

Ingredients you will need

Garlic

Water

Equipment you will use

Mortar And Pestle

Sauce Pan

Warm the olive oil in a small, heavy pot over medium-low heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the anchovies and the garlic, bring to a simmer and lower the heat so the liquid is barely bubbling. Cook very gently for half an hour, stirring occasionally so that the garlic doesn't stick to the bottom of the pot.

Ingredients you will need

Anchovies