Bagna Càuda
A dip made of blended garlic, anchovies, and olive oil. It's usually served fondue style with vegetables such as cardoons, radishes, and carrots. In Italy, vegetables are dipped into the bagna càuda with a fork and a slice of bread is held underneath to catch any drippings.
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Definition: Bagna Càuda
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This is so fantastically delicious. The best version I've ever had was at Elizabeth's in Pittsfield, MA. Amazing stuff.
1i've actually never heard about this before, but i think that i might have to try it. the question that i have is whether there's an alternative to anchovies that i can use since i don't eat fish. any thoughts?
2The anchovies are kind of crucial to the dish. Perhaps a reasonable substitute might be made with capers, but I'm kind of skeptical.
3My husband's family makes this as a meal; however, it's a family recipe and must have been altered throughout the years as it is more of a white-ish color and pretty thick. They pour it over thick sliced sourdough and eat it with a fork. You must like garlic and anchovies to eat it! I am not an anchovy fan so the other in-laws and myself (those of us who did not grow up on it!) usually order pizza that night
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