Bagna Cauda – Hot Sauce

Crush half of the garlic cloves and whisk with the olive oil and cleaned anchovies. Saute over low heat, being careful not to burn the garlic. After about 1 hour, add the remaining finely chopped garlic and the butter. Once melted, pour the sauce into a fireproof container and place on a small teapot on the table.

Clean the fresh vegetables and cut them into pieces.

When eating, dip the vegetables into the sauce and add white bread. The vegetables can be served raw or blanched briefly, depending on your taste. In any case – whether main course or entrée – crusty bread belongs on the table.

Bagna cauda is usually served as an entrée, but it can also be served as a main course. It is then accompanied by other ingredients: Zucchini, kohlrabi, potatoes, beet …

Delicious Italy

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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