Bagna cauda

Bagna cauda
An Italian appetizer dip made with olive oil, butter, garlic, and anchovies. Usually served with raw vegetables.
Basmati rice ...

Bagna cauda
A dip for raw vegetables made from butter, anchovies, garlic and oil.
Bain-marie ...

bagna cauda (BAHN-yah KOW-dah) - An Italian term that means "hot Bath." It is like a Swiss fondue except that it has a much more boisterous flavor.

Bagna Cauda - Meaning "warm bath", this is a dip made of anchovies, olive oil and garlic. Unlike the French anchoiade, this is served warm and is not emulsified. Bread and raw vegetables are served with this dip.

Bagna cauda (It.): literally translated, "hot bath", this is a typical sauce of Piedmont.

bagna caoda (It.) "Hot sauce"; Piedmont dialect term for bagna cauda.
bagna cauda (It.) A sauce of garlic and anchovies in oil and butter,
served warm with raw vegetables; from Piedmont.

There are certain dishes that are unimaginable without garlic: the garlic-spiked sauce from France called aioli, the Italian anchovy and garlic dip called bagna cauda, the Middle Eastern spread hummus, Greek Tzatziki sauce, and, of course, ...

Use anchovies to make anchovy butter to serve with fish, anchovy toast, tapenade or the Italian bagna cauda - a mixture of butter or olive oil, garlic, basil and anchovy fillets mashed into a sauce and served hot with vegetables as a type of fondue.

An interesting example from Northern Italy is bagna cauda, a sauce made by cooking garlic cloves in olive oil very slowly, adding pungent fermented anchovies (acciughe) and puréing.

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a hard, glazed, doughnut- shaped roll. Bagna Cauda
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A dip for raw vegetables made from butter, anchovies, garlic and oil. Baguette ...

See also: Garlic, Vegetable, Vegetables, Sauce, Olive oil