Bagna Cauda

*Warm Bath in Italian

INGREDIENTS

1 1/2 cups robust Frantoio Extra Virgin Olive Oil
6 large garlic cloves – peeled
10 anchovy fillets – rinsed well
1/2 cup unsalted butter
Salt and Pepper
Vegetables for dipping may be raw, boiled, or roasted for presentation – fennel, celery, cauliflower, artichokes, onions, pepper slices, asparagus tips, small potatoes, carrots, green beans
2 tablespoons minced chives for finishing
Bread for serving, sliced into 1/4 inch diagonal slices

PROCESS

In a food processor or blender, pulse the oil, garlic, and anchovy until smooth
Melt the butter in a sauce pan and slowly whisk it into the anchovy oil mixture
Place in a saucepan and bring the mixture to simmer
Season the mixture with salt and pepper
Garnish with chives

SERVICE

Serve the oil mixture in a warming bowl over a tea light, similar to fondue
Arrange the sliced vegetables around the bowl
Dip each vegetable in the olive oil mixture and serve the sliced bread beside the vegetables

 

© Il Fiorello Olive Oil Company 2014

Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...

Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...